Sour Cream Cornbread
This sour cream cornbread recipe gives you a rich and moist version of traditional cornbread with a slightly tangy flavor. It’s the perfect side to a bowl of chili or a plate of ribs.
Table of Contents
Homemade cornbread can often turn out dry and grainy, but not this one! The addition of sour cream to this cornbread recipe gives it a light, cake-like texture while still being dense and packed with that classic corn flavor.
If you love cornbreads, you should try some of my other recipes too such as this homemade cornbread, jiffy cornbread casserole, and pumpkin spice harvest cornbread.
This recipe was found in a 1973 collection of recipes from the Amish in Berlin, Ohio. I love the simplicity of Amish recipes, and this one was super easy to make and yielded a very flavorful cornbread.
Why I Love This Recipe
- Cake-Like Texture: The addition of sour cream makes the texture softer and more cake-like while keeping the bread from drying out.
- Moist and Fluffy: The sour cream in this recipe helps keep the cornbread incredibly moist and fluffy, making it the perfect side dish for any meal.
- Easy Peasy: With simple ingredients and straightforward instructions, this recipe is a piece of cake – or should I say, a piece of cornbread!
- Time-Tested: This is a tried and tested recipe from the 70’s! It’s soft, cake-like, and absolutely delicious – my family can’t get enough of it.
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Key Ingredients
- Cornmeal: This is the star of the show, giving our cornbread its signature texture and flavor.
- All-Purpose Flour: It helps to give the cornbread a bit of structure, so it’s not too crumbly.
- Baking Soda: This will be our leavening agent to get the perfect level of fluffiness.
- Egg: This acts as a binder, holding all of the other ingredients together.
- Butter: It adds a rich, buttery flavor to the cornbread and helps to keep it moist.
- Granulated Sugar: A touch of sweetness that balances out the tanginess of the sour cream.
- Salt: This is important for enhancing all of the other flavors in the cornbread.
- Cream of Tartar: It reacts with the baking soda to help the cornbread rise and become light and fluffy.
- Milk: This adds some extra moisture to the cornbread, making it soft and tender.
- Sour Cream: It gives the cornbread a tangy flavor and a super moist texture.
Equipment
- 9” Square Baking Dish – You’ll need this to bake your cornbread in the oven. If you don’t have one, a medium-sized cast-iron pan will work just as well.
- Mixing Bowl – This is where you’ll combine the dry ingredients with the wet
How to Make Sour Cream Cornbread
Preparation
To start, preheat your oven to 425˚ F and grease a 9” baking dish or a medium cast iron pan. This will make sure that your cornbread doesn’t stick to the pan.
Step 1 – Combine Dry Ingredients
In a bowl, mix together the all-purpose flour, cornmeal, baking soda, cream of tartar, sugar, and salt. These are the dry ingredients that will form the base of your cornbread.
Step 2 – Add Wet Ingredients
Then, pour in the milk and add the sour cream, egg, and melted butter. These are your wet ingredients, and they will help to give your cornbread a moist and rich texture.
Step 3 – Mix the Batter
Use a whisk to combine the wet and dry ingredients until well mixed.
Step 4 – Pour and Bake
Pour your cornbread batter into the greased baking dish. Then, place it in the preheated oven and bake for 20 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
Step 5 – Serve
Once your cornbread is baked, remove it from the oven and let it cool for a few minutes. Then, slice it into squares and serve it warm. It’s the perfect side dish for chili, barbecue, or just about any meal.
Expert Tip
To make the best sour cream cornbread, be careful not to overmix the batter. Whisk the cornbread ingredients together until just mixed. Overmixing can result in a tougher texture, so it’s best to mix just until everything is combined.
Recipe Variations
- Make Muffins: You can easily adapt this recipe and turn them into muffins! Make sure to grease the muffin pan well and adjust the baking time as the muffins will require less time to bake.
- Jalapeño Cornbread: Add diced jalapeños to the batter for a spicy twist. This is a great option if you like a little heat in your cornbread.
- Cheesy Cornbread: Mix in a cup of shredded cheddar cheese to the batter for a deliciously cheesy version of this classic recipe.
What to Serve With
- Of course, chili and cornbread are a match made in heaven! And this sour cream cornbread is no exception. The creamy, slightly tangy flavor of the cornbread pairs perfectly with the spicy, hearty chili.
- Looking for a delicious brunch idea? Serve this cornbread with a side of crispy bacon and sunny-side-up eggs. The rich, savory flavors are a perfect match for the slightly sweet cornbread.
- You can also serve this cornbread with a dollop of honey butter. Simply mix together softened butter and honey, then spread it on the warm cornbread.
Make Ahead Instructions
Make the recipe as instructed. Once the cornbread has cooled down, you can freeze it for up to 3 months. When ready to serve, simply allow it to thaw overnight.
Recipe FAQs
This cornbread stands out because of the sour cream, which adds a rich and tangy flavor to the bread. It also helps keep the cornbread moist and tender, making it a favorite for many.
Cream of tartar is an acidic ingredient that, when combined with baking soda, helps the cornbread to rise and become light and fluffy.
Storing and Reheating
- Storing: After your delicious cornbread has cooled completely, you can store it in an airtight container at room temperature for up to two days.
- Freezing: For longer storage, you can freeze it. Just make sure it’s completely cooled and then wrap it well in plastic wrap. It can be frozen for up to 3 months.
- Thaw: Let it thaw at room temperature for a few hours or overnight in the fridge.
- Heat: To reheat, you can warm it in the microwave or a 350°F oven for about 10-15 minutes.
More Quick Bread Recipes You’ll Enjoy
Serving Size
- What to Expect: This sour cream cornbread recipe yields a deliciously moist and tender cornbread that’s enough for 6 servings.
- How to Scale: If you’re planning to serve more people, you can easily double the recipe and follow the instructions as directed. Just make sure to use a larger mixing bowl to accommodate the increased quantity of ingredients.
Sour Cream Cornbread
Ingredients
- ¾ Cup cornmeal
- 1 Cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 ½ Tablespoons granulated sugar
- 1 egg beaten
- 2 Tablespoons butter melted
- 4 Tablespoons milk
- 1 Cup sour cream
Instructions
- Preheat oven to 425˚ F. Grease a 9” square baking dish or medium cast iron pan.
- Mix the flour, cornmeal, baking soda, cream of tartar, salt, and sugar.
- Add the egg, butter, milk, and sour cream. Beat with whisk until well mixed.
- Pour into the greased baking dish and bake at 425˚ F for 20 minutes.
