Sour Cream Cornbread

5 from 1 review

Sweet and simple sour cream cornbread recipe that is slightly dense and moist, not too crumbly, and perfect with a bowl of soup or chili.

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 but doesn’t fall apart. I love this recipe to serve alongside chili and it’s a great one if you are going to make tamale pie. It’s also perfect for buttering up with lots of honey butter.

Last plug for 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!?).

Sweet and simple sour cream cornbread that is slightly dense and moist, not too crumbly, and perfect with a bowl of soup or chili.

Tips and Tricks for Making Sour Cream Cornbread:

  • Because you are replacing the fat/oil in this recipe with sour cream I have found it best to use full fat sour cream and not light.
  • 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.
  • This recipe is great with a drizzle of honey, butter, honey butter, or just as it is. 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.
  • How fun is it cooked in the cast iron pan? I just grease it and cook it in cast iron like you would any other pan. I think you need one.
  • 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.

Sweet and simple sour cream cornbread that is slightly dense and moist, not too crumbly, and perfect with a bowl of soup or chili.


Sour Cream Cornbread

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 Servings 1x


You’ll love this sweet and easy sour cream cornbread recipe that is slightly dense and moist, not too crumbly, and perfect with a bowl of soup or chili.



  • 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


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

  • Category: Quick Breads
  • Method: Oven
  • Cuisine: American

Keywords: easy cornbread recipe, sour cream cornbread, sweet cornbread recipe, baking with sour cream

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Enjoy from my kitchen to yours, friends; it’s a good one.

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38 Recipes for Busy Moms
3 Responses
  1. deb c

    How did you create a kid that doesn’t like chili? I love cornbread AND chili! This cornbread sounds perfect, dense and moist….that’s how it should be……going on the To-Make-List. Thanks!!!

  2. Belinda

    Made this cornbread just tonight. It was amazing! Dense in just the right way. This will be made frequently at our house. Thank you for all the wonderful recipes!

    1. Melissa

      Thank you for the comment! I agree, dense isn’t also a great word for baked goods but this is dense in just the right way. So great with some soup or chili!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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