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


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.



  • 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 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
Nutrition Information: YIELD: 8
Amount Per Serving: Calories: 254.2 Fat: 12.6g Cholesterol: 55.5mg Sodium: 394.8mg Carbohydrates: 31.9g Sugars: 7.4g Protein: 4.4g Vitamin A: 95.9µg Vitamin C: 3mg

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