Almost anything pairs well with this cornbread recipe. When we have chili, I always make it. It’s nicely moist thanks to the sour cream.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 9 |
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, lightly beaten
- 1 cup sour cream
- ⅓ cup milk
- ¼ cup butter, melted
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 289 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I went a little heavier on the corn meal and added a little extra 1/2 and 1/2 to compensate. I baked it for 30 minutes. It was probably one of the best corn breads I’ve ever made. Using sour cream really surprised me. It does not really stand out. I also used a pre heated black iron skillet with oil in it. Super delicious! This will be my “go to” corn bread recipe.
I made them and they turned out good. I actually made them on 350 for 16 min seemed to be the sweet spot and they weren’t as dry as others are saying. I reccomend just keeping an eye on em and pull en when they are cooked through. Any extra heat or cooking time dries them out
Love this recipe and have used it many times! I Iive overseas and sour cream is very expensive so I substituted plain greek yogurt. My cook time was less.
I have to say that I followed the recipe exactly, and found that there was not enough moisture in it to moisten all ingredients, definitely not the consistency I am used to from corn bread, I did not feel comfortable putting it into a pan as dry as it was. I added 1/4 cup of milk and was able to at least mix everything. I baked it for 28 minutes to try to get a little more color on the top, but I didn’t want it to dry out. I checked it, and The toothpick came out clean. The following day is when we were eating it, I found that the middle had fallen over night, and upon cutting it saw that the middle was still not cooked, I cut the corners out and put the rest back in the over for about 10 more minutes. I would definitely try this again maybe add a little more time cooking, and maybe a little more sugar, but it was good.
Per some notes by others, I increased corn meal to 1-1/2 cups and sugar to 1/2 C. I used half the sour cream and replaced the other half with plain Greek yogurt. I loved the result. This will now be my favorite corn bread recipe.
I love how moist it is.
Made 2 batches ,1 8X8 pan for potluck,and another in muffin pans with chilies for me. Vanilla yogurt makes it nice and moist. 22 min. works great
Best cornbread ever. I made it a few times and loved it. Then I was making it a third time and found I had no sour cream. I used vanilla low fat yogurt instead and loved it even more. Makes it a little sweeter and the vanilla is a great touch!
This is the best recipe I’ve found but it keeps coming out dry. I also doubled the amount of sugar to make it sweeter, but still dry. Can anyone help? Update- I now double the sugar, butter, and buttermilk. I also added 1/4 cup of extra cornmeal. Then also substituted in buttermilk and use half yogurt and half sour cream in the mix. I think it is important to soak the Cornmeal in the buttermilk for about 10 mins. It turned out to be out of this world. Moist, soft, and thick. 400*F for 30 min
I made the recipe EXACT to what was posted although I added 1/2 cup of corn kernels. It turned out great, and I am very happy with the corn bread I have for snacks for the next day or three.
used half sour cream and half plain yogurt. Softer than the package recipe
used buttermilk instead of sour cream
Delicious!
I made this by following the recipe exactly as written. The sweetness was perfect just what I wanted. For some reason thought it came out crumbly. Could not cut with knife as it would fall apart as soon as the knife hit the crust.
This is the only cornbread recipe you’ll ever need. I followed the directions exactly and it came out perfectly. I was nervous about the amount of sugar but it wasn’t overly sweet at all, just right. I also greased my 8×8 pan with butter only (no flour) my cornbread came out crispy on the outside and soft and fluffy on the inside. Mine was perfect around 22 minutes.
I like it very much! I didn’t change anything
I made the recipe exactly as written and also added a can of drained corn. Very delicious!
It was very good and moist.
I followed the recipe with no modifications. We absolutely loved this cornbread and my wife and daughter have asked that I make it again.
Easy to make. Served with Creole Red beans and Rice. Yummy
I never was a big fan of cornbread but that may change now. Very good! I was a little worried about how it would turn out as the batter was so dense. The only alteration I made was using almond milk in place of regular milk. Perfect!