Sour Cream Cornbread Recipe

Sour Cream Cornbread Recipe

ByDorothy Miller
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Sour cream is what sets this cornbread apart. It brings a gentle tang that balances the sugar and cornmeal, and its richness keeps the crumb moist, which is welcome in a bread that can turn dry and crumbly quickly.

The method is the standard two-bowl one. The cornmeal, flour, sugar, baking powder and salt are whisked together in one bowl, and the sour cream, milk, melted butter and eggs are mixed in another. Then the wet goes into the dry and is stirred only until combined, because overmixing is what makes cornbread tough.

A hot 400°F oven and a greased 8-inch square pan give it golden edges. It is done when the top is golden brown and a toothpick comes out clean. I like it best slightly warm, with a pat of butter melting into the top.

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Sour Cream Cornbread

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A moist, slightly tangy cornbread made with sour cream, milk and melted butter, baked in a square pan until golden brown.

  • Author: Dorothy Miller

Ingredients

Scale

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, mix sour cream, milk, melted butter, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
  6. Let cool slightly before serving.

Notes

Stir the wet and dry ingredients together only until combined; overmixing makes cornbread tough.

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Frequently Asked Questions

Can I use yogurt instead of sour cream?

Absolutely! Plain, full-fat yogurt can be a great substitute for sour cream if you don’t have any on hand. The texture and tang will be very similar, though the flavor might be slightly milder.

Why is my cornbread dry?

Dry cornbread usually means it was baked too long or at too high a temperature. Start checking for doneness a few minutes before the end of the baking time; the cornbread is ready when a toothpick comes out clean. Also, make sure your sour cream is full-fat for maximum moisture.

Can I add mix-ins like cheese or jalapeños?

Definitely! This cornbread is wonderfully versatile. Stir in shredded cheddar, diced jalapeños, or even crumbled bacon for an extra flavor boost. Just fold them into the batter right before pouring it into the pan.

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