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Sour Cream Cornbread Recipe

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3.8 from 11 reviews

This Sour Cream Cornbread recipe offers a moist and tender cornbread with a subtle sweetness and rich flavor from sour cream and creamed corn. Perfect as a side for chili, soups, or barbecue, it's easy to prepare and baked to golden perfection using a cast iron skillet or square pan.

Ingredients

Wet Ingredients

  • ¼ cup canola or vegetable oil
  • 1 cup sour cream
  • 15 ounces canned creamed corn
  • 3 large eggs

Dry Ingredients

  • ⅔ cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat Oven: Set your oven to 425 degrees Fahrenheit to ensure it reaches the right temperature by the time the batter is ready.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, yellow cornmeal, salt, sugar, and baking powder until well combined, ensuring an even distribution of leavening agents and seasoning.
  3. Mix Wet Ingredients: In a large bowl, stir together the canola or vegetable oil, sour cream, creamed corn, and eggs until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Ingredients: Gently stir the dry ingredient mixture into the wet ingredients just until combined, taking care not to overmix to keep the cornbread tender.
  5. Prepare Baking Pan: Pour the batter into a 10-inch cast iron skillet or an 8 to 9-inch square baking pan that has been sprayed with cooking spray to prevent sticking.
  6. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow the cornbread to cool for 10 to 15 minutes before cutting into triangles or squares for serving, which helps it set and makes slicing easier.

Notes

  • Using a cast iron skillet adds a crispy crust but a square pan works just as well.
  • Do not overmix the batter to avoid a dense texture.
  • You can reduce sugar slightly if you prefer a less sweet cornbread.
  • For a dairy-free option, substitute sour cream with a plant-based alternative.
  • Serve warm with butter, honey, or as a side to savory dishes.

Find it online: https://simpleplatter.com/sour-cream-cornbread-recipe/