This sour cream cornbread is as good as it gets! This secret ingredient transforms the usual texture into something extraordinarily moist and fluffy.
It also offers a tangy kick that will tantalize your tastebuds.
It’s perfect for cozy evenings or as a side to your favorite chili. This sour cream cornbread is a simple yet impressive addition to your culinary repertoire.
So, grab your apron, and let’s dive into the art of baking cornbread like never before!
Sour Cream Cornbread
I love making homemade comfort food. Whipping up something my grandma would be proud of is #GOALS.
This sour cream cornbread recipe uses the most basic components and features sour cream as the secret ingredient.
And no, it doesn’t make the cornbread taste like sour cream. It just makes it richer, more flavorful, fluffier, and moister.
It tastes so good, you can eat it by itself. Of course, it’s also incredible with a bowl of soup, pintos, or used in Thanksgiving stuffing.
And you can still use any add-ins you like: jalapenos, cheddar cheese, onions, etc.
Ingredients
Here’s what you need to make this exquisite cornbread:
- Cornmeal – Cornbread isn’t cornbread without cornmeal. It’s the base ingredient. It gives cornbread its grainy texture and lovely gold color.
- All-purpose flour – This holds everything together and helps the bread rise.
- Salt – Salt acts as a flavor enhancer.
- White sugar – Sugar adds a touch of sweetness to the otherwise savory bread.
- Baking soda – You need baking soda to ensure the bread rises correctly. It also helps blend all the distinct flavors.
- Sour cream – This recipe is all about sour cream. It’s the key, the crucial secret ingredient. It makes this cornbread phenomenal.
- Butter – You can make sour cream cornbread without butter. However, I like adding it to make it even fluffier.
- Eggs – Eggs hold all of your dry ingredients together.
If you want extra flavor add-ins, you can also toss them in.
How to Make Sour Cream Cornbread
Follow these three simple steps to make delicious sour cream cornbread.
1. Prepare everything beforehand. Preheat your oven to 375 degrees Fahrenheit. Then, select either a baking pan or muffin tins. Grease them liberally. (You can also add cupcake liners to a muffin tin.)
2. Combine the ingredients. Start with the dry ingredients. Mix them well before adding the wet ingredients. (Sour cream, butter, and eggs.) Stir well. Then, transfer the mixture to the prepared pan or muffin tins.
3. Bake. If you’re using a baking pan, bake the cornbread for 30 to 35 minutes. Bake it for only 25 minutes if you’re using muffin tins.
Once enough time has passed, insert a toothpick into the center of the bread. If it comes out clean, your bread is ready to eat!
How to Store
If you have leftover cornbread, follow these steps to keep it fresh.
To Store: Cover it or put it in Ziploc bags and leave it at room temperature for 2 to 3 days. If you don’t plan to eat it in that timeframe, freeze it instead.
To Freeze:
- Slice the cornbread into individual serving portions.
- Wrap each piece in a double layer of plastic wrap.
- Wrap each piece again in aluminum foil. (A single layer is fine.)
- Slide a few pieces into a large freezer-safe Ziploc bag.
- Freeze for up to 3 months.
You can also freeze the entire thing if you have room. Follow the same instructions but don’t slice it into portions first.
To Thaw: Remove it from the freezer. Leave it sitting at room temperature for about 2 hours. Then, it should be ready to eat.
To Reheat: You can pop it in the microwave for about 15 seconds if you want it warm. I don’t recommend moving it back to the oven. That could potentially dry out the bread.
Tips and FAQ
Here are a few final tips and tricks to remember when making this recipe.
- Try a cupcake trick. If you’re using muffin tins, use cupcake liners instead of greasing the tin.
- Pay attention to color. Stick to yellow cornmeal for this recipe. White won’t give you the same lovely golden hue.
- Sweeten it up! If you want a sweeter option, add a bit more sugar.
- Go for full-fat. Only use full-fat sour cream. Anything less will yield less-than-stellar results.
- Get greasy. Cooking spray works well for greasing your pan, but you could use butter in a pinch.
- Go gluten-free. Use gluten-free flour instead of all-purpose for a gluten-free option.
- Swap the sour cream. Sour cream is the best option for this cornbread. However, if you want moist bread but don’t have any sour cream, you can use full-fat yogurt instead.
FAQs
Can you make this recipe ahead of time?
Absolutely! Sour cream cornbread is an excellent recipe to make ahead of time. Simply make it, then follow the instructions for storing it above.
Can you add corn to this recipe?
Yes, you can add corn to the recipe. I recommend frozen corn instead of fresh. Go with either 1/3 or 1/2 cup, depending on how much texture you want to add.
What toppings should I add to this cornbread?
I love adding butter to mine while it’s still warm. Sometimes, I top it with fresh honey, too! It’s sweet and absolutely scrumptious. Cinnamon butter is another excellent option.
You can also top it with Caro syrup, jam, jelly, or savory options. My family loves to crumble it up and add it to beans or soup.
What if I only have a dark baking pan?
That’s okay! You can still make this recipe with no trouble. Just keep an eye on the bread as it cooks. And don’t be surprised if you have to cook it a bit longer.
Sour Cream Cornbread (Easy Recipe)
16
servings15
minutes30
minutes358
kcalThis sour cream cornbread recipe results in the most delicious, moist cornbread you’ll ever have! It’s comforting, tangy, and irresistible.
Ingredients
2 cups cornmeal
2 cups all-purpose flour
1 1/3 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 large eggs
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Select either a 9 x 13-inch baking pan or a muffin tin. Grease whichever you’ll be using.
- In a large bowl, combine the cornmeal, flour, sugar, salt, and baking soda. Mix well.
- Add the sour cream, butter, and eggs. Stir and mix well. Then, pour the batter into whichever baking dish you prepared.
- Bake for approximately 30 to 35 minutes at 375 degrees Fahrenheit for cornbread. Bake for 25 minutes for muffins. The cornbread (or corn muffins) are ready once an inserted toothpick comes out clean.
