Sour Cream Cornbread Recipe

4.89 from 9 votes

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This easy sour cream cornbread recipe makes a slightly dense and moist cornbread with just the right amount of sweetness! This cornbread is not too crumbly and goes perfectly with a bowl of soup or chili.

It’s a cinch to make and comes out delicious every single time with hardly any effort to make! That’s a dinner win if I’ve ever heard of one.

sour cream cornbread in round white dish with piece cutout on white plate with butter and honey
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My Favorite Sour Cream Cornbread Recipe

When I was a kid, my mom made Jiffy cornbread from that fun little blue box. Her secret touch was to add a little sour cream to the mix to make it more moist and a little thicker than how it normally cooks.

I’ve taken a page from her book and am sharing a great recipe for sour cream cornbread. The sour cream in the cornbread recipe replaces part of the oil and helps to make the cornbread a bit thicker and denser than traditional cornbread. It makes a great cornbread that is sweet and moist, but doesn’t fall apart. I love this recipe to serve alongside chili. It’s also perfect for buttering up with lots of honey butter.

Best part of this recipe? It only takes 5 minutes to stir together and another 20 minutes to bake. That means in less than a half hour, you can have a hot bread side dish on the table. It’s so quick and easy! I love to have cornbread ready when I make things like soups and chilis. It rounds out the meal and it’s a good option for kids who don’t love what you made (tell me I’m not the only one who has a kid who doesn’t love chili as much as you do!?).

easy sour cream cornbread slice on white plate and butter

Should you use low fat or full fat sour cream in cornbread?

Because you are replacing the fat and oil in this recipe with sour cream, I have found it best to use full fat sour cream and not light.

What kind of cornmeal do you use in cornbread?

Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.

What are good toppings for cornbread?

This recipe is great with a drizzle of honey, butter, honey butter, or just as it is.

What do you serve sour cream cornbread with?

I like to serve it with lentil chilivegetarian chili (made in the Instant Pot!), or next to simple baked chicken legs with some roasted veggies or a salad on the side. It goes well with lots of things.

Can you make cornbread gluten free?

I have made this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend and it worked perfectly.

easy sour cream cornbread in round white dish with butter, honey, and butterknife

Sour cream cornbread ingredients:

  • All purpose flour: Flour will keep everything together and allow the bread to rise and get slightly puffy.
  • Yellow cornmeal: This is what makes cornbread, cornbread! It lends a slightly grainy texture and beautiful golden color.
  • Granulated sugar: Sugar gives the bread a touch of sweetness.
  • Baking powder, baking soda, salt: These are necessities for the bread to rise correctly and the salt balances out the sweet, starchy, and creamy flavors.
  • Sour cream: A hidden secret! It makes the bread a little more moist and thick, and just plain heavenly.
  • Egg: To bind the dry ingredients together.
  • Butter: Also contributes to a moist, fluffy end product!

Sour cream vs. buttermilk cornbread:

Sour cream and buttermilk alike create a nice and tender cornbread. They both have acids in them that tenderize gluten strands, making the bread softer after baking. Buttermilk isn’t fatty, however, so it adds a rich flavor and texture without adding fat.

Sour cream makes cornbread more moist and gives it a creamier texture, but it has a higher fat content than buttermilk. If you follow a lower fat diet, you may prefer to make buttermilk cornbread like this one rather than sour cream cornbread.

How to make sour cream cornbread:

  1. Preheat oven for 400 degrees F. and grease 8-inch square baking dish.
  2. Mix together flour, cornmeal, sugar, baking powder, baking soda, and salt..
  3. Make a well in dry ingredients and add sour cream, egg, and melted butter.
  4. Mix the ingredients just until everything is incorporated.
  5. Add the batter to the prepared pan and smooth the top.
  6. Bake for 20-25 minutes.
easy sour cream cornbread recipe how to image
slice of sour cream cornbread on spatula

4.89 from 9 votes

Sour Cream Cornbread

This simple sour cream cornbread recipe makes a slightly dense and moist cornbread with just the right amount of sweetness! This cornbread is not too crumbly and goes perfectly with a bowl of soup or chili.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 8


  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 large egg
  • 4 tablespoons melted butter
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  • Preheat the oven for 400 degrees F. and lightly grease an 8-inch square baking dish or a 9-inch round pie plate.
  • In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
  • Make a well in the center of the dry ingredients and add the sour cream, egg, and melted butter.
  • Slow mix the ingredients until everything comes together, taking care not to over mix.
  • Add the batter to the prepared pan and smooth the top with a spatula.
  • Bake for 20-25 minutes or until the top is golden brown and the cornbread is cooked through.
  • Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.



Serving: 1 of 8 servings, Calories: 274kcal, Carbohydrates: 34g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 55mg, Sodium: 529mg, Potassium: 127mg, Fiber: 2g, Sugar: 8g, Vitamin A: 388IU, Vitamin C: 0.3mg, Calcium: 97mg, Iron: 2mg
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This post was originally published in 2018, and has been updated and rephotographed in January 2020.

Sour cream cornbread is the most perfect simple, flavorful, and moist cornbread that isn’t too crumbly and comes together in less than a half-hour!

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Recipe Rating


  1. JC says:

    Oops, meant to ask in previous comment. How do you recommend storing leftovers? Yes, I have left overs because I told them they had to wait to eat it later. I know, it’s torture.

    1. Melissa says:

      So glad you liked it! I just keep it covered on the counter for a day or so and if it’s going to be a few days I’ll pop it in the fridge in a tupperware! I make a cornbread salad with leftovers too!

  2. JC says:

    I just made this and OMG is it so good! So moist and not too sweet. I grew up with a recipe that my adopted grandmother made with sour cream, but she added creamed corn to hers making the batter a bit more liquid. But this yummy cornbread still reminds me of hers. Thank you for reminding me of her and her cornbread.

  3. joe says:

    Looks solid! Could I substitute the sugar for honey?

    1. Melissa says:

      Yes! You’ll use 2/3 the amount of honey as sugar, so you’ll need less. And you’ll want to drop the baking temp by 25 degrees as honey burns more easily.

  4. Carol says:

    I made this cornbread last night and it was delicious. I used buttermilk instead of milk and it very tasty with my blackeyed peas and turnip greens. Yummy.

    1. Melissa says:

      That meal sounds amazing Carol! Thank you for sharing!

  5. Caleigh says:

    5 stars
    Such a good recipe! I was nervous at first because the consistency of the dough/batter was different from what I was expecting, but it turned out fluffy, moist, and delicious!

  6. Debi says:

    OMG this was the Best Cornbread!!! I ran out of milk put in substitute came across your recipe lawd this is my go to from now on.

  7. Shirley says:

    Great recipe. My husband loves cornbread.

  8. Denise says:

    Great ! Love this ! Made it many times.