Sour Cream Cornbread is the best side dish to pair with all of your favorite hearty chilis, stews, and soups. Nothing beats a golden piece of soft, tender homemade cornbread!
This cornbread pairs amazingly well with my Turkey Chili Recipe!
This Sour Cream Cornbread Recipe Is THE BEST!
There are a lot of ways to bake up some classic cornbread. You can make it with cheese, with jalapeños, in a skillet, in a pan, with corn kernels, without corn kernels, etc. The options, while probably not endless, are many. Today, though, we’re gonna make it with sour cream!
Yes, sour cream. Don’t worry, it doesn’t TASTE like sour cream. It makes for super fluffy, moist cornbread and it would be criminal for you to miss out on it. Besides having perfect texture and taste, this easy homemade cornbread uses just 8 simple ingredients, and is a breeze to whip together, too! It’s my go-to recipe anytime I want to make a big bowl of chili.
Sour Cream Cornbread could also fit in as a Thanksgiving side, too! Personally, I love a piece of tender, fluffy cornbread next to my turkey and cranberry sauce…
What You’ll Need
Alright, let’s talk sour cream cornbread ingredients! Here’s what you’ll need to round up:
- Cornmeal: Yellow cornmeal is best here. I don’t recommend using stone ground cornmeal for this recipe.
- Flour: I usually use all purpose flour.
- Granulated Sugar: To sweeten things up a little.
- Baking Soda: To ensure that your cornbread comes out nice and tall.
- Salt: I like to use kosher salt in this recipe.
- Sour Cream: Try to use full-fat sour cream if possible since there is no oil in this recipe.
- Eggs: Lightly whisk these before you begin.
- Butter: You can use salted or unsalted, either works.
Why Use Sour Cream?
Sour cream is the secret ingredient to perfectly thick, moist cornbread! It’s tender texture is so divine. If you like your cornbread a little denser than what is considered traditional, you’ll love this recipe.
How to Make Sour Cream Cornbread
Making sour cream cornbread can be done in just 4 simple steps! Just prepare the batter in a mixing bowl, bake the bread, and that’s that. The hardest part of this recipe is literally the stirring, so anyone can make it!
These are the step-by-step instructions:
- Preheat the Oven to 375°F: Coat a 9×13-inch baking dish with cooking spray and set it aside.
- Mix the Dry Ingredients Together: In a large bowl whisk together the cornmeal, flour, sugar, baking soda, and salt until combined.
- Add the Wet Ingredients: Stir in the sour cream and eggs until smooth. Gradually add in the melted butter until everything is evenly mixed.
- Bake: Pour the batter into the prepared baking sheet and bake for 35 minutes. Serve warm or at room temperature.
Easy Tips for Success
So easy, right? It really does come together in a snap. Here are a few more tips and tricks to read through before you start on this sweet sour cream cornbread:
- How to Know When It’s Done Baking: When a toothpick inserted into the center comes out clean, you’ll know the cornbread is ready to be removed from the oven.
- Use Full-Fat Sour Cream: Reduced-fat sour cream will work in a pinch, but full-fat sour cream yields the best results.
- Can I Make Cornbread Muffins? Sure! The baking time will shorten a little (check them at 25 minutes), but you can definitely make muffins.
- Toppings for Cornbread: I like to enjoy my cornbread with some honey and butter.
Serving Suggestions
Sour cream corn bread can obviously be served with something like this Homemade Chili or this Crockpot Chicken Tortilla Soup, but I also love to serve it at Thanksgiving! It pairs so well with Squash Casserole, Crockpot Mashed Potatoes, Sweet Potato Soufflé, cranberry sauce, and, of course, turkey or ham.
How to Store Cornbread
The best way to store leftover cornbread is in an airtight container. It should keep for up to 3 days at room temperature. If you want to reheat it, simply warm it in the oven for a couple of minutes.
Can I Freeze This?
Yep! Freeze leftover cornbread in an airtight container (or multiple tight layers of plastic wrap) for 2-3 months.
Looking for more easy cornbread recipes to try?
Fluffy Sour Cream Cornbread
Description:
Sour Cream Cornbread is the best side dish to pair with all of your favorite hearty chilis, stews, and soups. Nothing beats a golden piece of soft, tender homemade cornbread!
Ingredients:
- 2 cups cornmeal (not stone ground)
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups sour cream
- 4 eggs, lightly whisked
- 1 cup butter, melted
Instructions
- Preheat oven to 375°F. Coat a 9×13- inch baking dish with cooking spray and set aside.
- In a large bowl whisk together the cornmeal, flour, sugar, baking soda, and salt until combined.
- Stir in sour cream and eggs until smooth. Gradually add in the melted butter until evenly mixed.
- Pour the batter into the prepared baking sheet and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm or at room temperature.
Notes:
- Storage: Store airtight for up to 3 days.
- How to Know When It’s Done Baking: When a toothpick inserted into the center comes out clean, you’ll know the cornbread is ready to be removed from the oven.
- Use Full-Fat Sour Cream: Reduced-fat sour cream will work in a pinch, but full-fat sour cream yields the best results.
- Can I Make Cornbread Muffins? Sure! The baking time will shorten a little (check them at 25 minutes), but you can definitely make muffins.
- Toppings for Cornbread: I like to enjoy my cornbread with some honey and butter.
Keywords:: sour cream cornbread, homemade cornbread, sweet cornbread
