This homemade moist cornbread is made with sour cream instead of buttermilk, giving it little tang and the perfect crumb. It doesn’t fall apart in your hand, but it easily crumbles in your mouth (as the best cornbread should). It’s a sweet cornbread – don’t try to tell me there is any other kind – but not so sweet that it doesn’t also work in savory recipes.
This recipe was actually featured in Fine Cooking Magazine and their team did a ton of testing on it before sharing it. So, you don’t have to just take my word for it that it is a must-try!
This is an easy one bowl recipe! And, you don’t need to use an electric mixer. It’s almost as easy as using a cornbread mix, but homemade cornbread is SO much better!
What You’ll Need
The most important ingredient is cornmeal. And, it’s also the one that can be the most confusing to purchase.
Look for finely ground cornmeal. If you purchase coarse cornmeal or polenta, the cornbread can end up gritty.
Because of the fat content of sour cream, sour cream cornbread ends up incredibly moist.
Note: You can substitute yogurt for sour cream, but it won’t be quite as moist.
Sure, you could make a cornbread with oil and it would be moist. But, butter gives it such a great flavor. If you want to make the recipe dairy-free, try using olive oil-based Plant Butter that still tastes like butter.
How to Make Sour Cream Cornbread
Whisk together cornmeal, flour, sugar, baking soda and salt.
The recipe includes two options for sugar amounts. I prefer a sweet cornbread using the higher amount (it’s still not too sweet). But, choose the lower amount if you plan to serve the cornbread with honey or other sweeteners rather than simply butter or clotted cream.
Fold in eggs and sour cream. The batter should come together easily with a silicone spatula.
Fold in melted butter.
Bake in an 8″ square baking pan.
You’ll know it’s done when a toothpick inserted into the center of the pan comes out clean.
How Long Does Cornbread Last For
Cornbread lasts for several days at room temperature in an airtight container. You can also store it in the fridge for a week or in a freezer-safe container in the freezer for several months.
This recipe is incredibly versatile. You can bake it in almost any vessel you like and it’s perfect every time.
It works perfectly as cornbread muffins or mini muffins – just bake in greased muffin tins. For mini muffins, check for doneness at around 12 minutes.
You can also bake it in a sheet pan or a cast iron skillet.
Sour Cream Cornbread
- 1 1/2 cups finely ground yellow cornmeal
- 1 cup all-purpose flour
- 1/3 - 1/2 cup sugar use the 1/2 cup if you prefer a sweeter cornbread
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature, beaten
- 1 cup full-fat sour cream room temperature
- 1/2 cup unsalted butter melted
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
- Fold in the eggs and sour cream with a silicone spatula until just combined.
- Fold in the butter a little bit at a time until just combined.
- Grease an 8x8-inch baking pan. Pour the batter into the pan, spread evenly with a small offset spatula or the back of a spoon, and bake for 25-30 minutes until the top just starts to brown and a toothpick inserted into the center comes out clean,