You may prepare this simple sour cream cornbread recipe to serve with chili, BBQ sandwiches, beans, and many other dishes!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 ⅓ 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 F (190 degrees C). Grease a 9×13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
- This recipe can also be made into muffins. Bake for about 25 minutes.
- Don’t forget to make your honey butter to serve with your cornbread! Half honey, half butter.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 344 mg |
| Sugars | 17 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Just like mom used to make. Mmmmmm
Omg, this recipe is AMAZING, and is now my go-to for cornbread. I halved the recipe (no other adjustments), and baked in a pre-heated 10” cast iron skillet – with bacon grease – for 25 minutes and it was perfection. My husband couldn’t stop eating it. 10 stars!!!
Stop looking! This is the one! Don’t change a thing.
Moist and held together nicely. I halved the recipe and baked in a preheated iron skillet. No sticking and no crumbling. Wonderfully delicious!
Best cornbread recipe! Super moist. The only thing I had to do differently was cook it at 325 in my glass pan for closer to an hour.
After trying a couple recipes this one was the best!!! It was flavorful and moist, so delicious!!!
Soft, rich, moist and makes good amount for family.
I made this cornbread for the first time tonight and it is the best cornbread I have ever had! Since there are only 2 of us, I quartered the recipe and made 4 muffins. I put a little water in the 2 empty muffin cups. The muffins were golden, tender and moist. This will be my go-to cornbread recipe from now on!
I made it exactly as written, with the exception of cutting it in half and using an 8×8 pan. I did use less sugar as it seemed like a lot of sugar. It was so tender and tasty. We loved it. We have tried many different cornbread recipes (some gluten free) and some with buttermilk, etc. I just happened to only have sour cream so needed something that would work with what I have on hand. I will definitely make this one again.
It was delicious but the cornmeal made it gritty. Good thing I had some (1/2c)stonground cornmeal, even though it said not to use but I ran out of reg cornmeal. I assuming they said not to use stone ground because it would make it too heavy or mushy . Does anyone know the reason? Was anyone else’s gritty or textured due to reg cornmeal? I did add can of drained corn for texture & replaced some white sugar for brown for depth. The taste was wonderful & you didn’t need added butter when eating. Of course sour cream makes it delicious & moist so much better than using milk.
This cornbread recipe is the best. The texture is light, moist and fluffy. Flavour is perfect, not too sweet. I did sub Truvia for sugar to reduce calories. I recommend covering the baking dish half way through the bake to avoid over-browning the top and to help with the rising.
I’ve followed celebrity chef’s recipes and find them lacking. I’ve stopped trying other recipes after all you cannot improve perfection. Note: I 1/2 the recipe and make in 10inch cast iron skillet. I melt the butter in pan as it heats up.
The recipe is good. But I wasn’t really looking for a recipe, I was just looking to see if there was anything out that said it was OK to put sourcream in cornbread, because I had already done it and was curious.
The first time I made this I followed the recipe and it was delicious! The second time I used 1/2 cup of sugar, Greek yogurt with honey instead of sour cream and added corn kernels. I didn’t have any leftovers. The cornbread was moist either way and we prefer the Greek yogurt.
One of the best cornbread I’ve had ever!! I didn’t have enough sour cream, so I added some milk. I also added some corn oil seeing that my melted butter was short too. Thank you!!!
This is delicious and moist. I reduce the sugar to 2/3 the original amount. A family favorite!
Family favorite!! My go to cornbread recipe. We like it best with white corn meal. If you add a touch more sour cream it is moister.
This is the best cornbread ever. I did add roughly half the sugar called for and it was plenty sweet. Make this, you will not be disappointed! Next time I’m going to add some shredded pepperjack cheese.
Very good and easy recipe. I halved the recipe and reduced the sugar to 1/3 cup. I spread some of the honey butter over the top when warm – delicious.
Excellent recipe! I didn’t change anything, but halved the recipe, as I didn’t want to make so much. It came out moist, not too sweet, and tasted divine. It was a perfect complement to my homemade pork and beans, and I can’t wait to have some tomorrow morning, warmed with some jam. An all-around good cornbread.
I was short on sour cream so added olive oil mayo and Lighthouse blue cheese dressing