Sour Cream Cornbread Recipe -
Sour Cream Cornbread Recipe
  • READY IN 45 mins

Sour Cream Cornbread

Recipe by  

"Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
Kitchen-Friendly View


  • Cook's Notes:
  • This 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2013

This is, hands down, the best cornbread recipe I have ever had! Very moist and flavorful. I substituted 2 cups of plain, fat free yogurt for the 2 cups of sour cream. It was still fantastic without the added fat.

Most Helpful Critical Review
Jan 16, 2014

I made this cornbread without the sugar. It was very good, I don't understand why everyone must add so much sugar to all of theses recipes. I don't like sweet anything, my opinion; sugar it detracts from the great flavors of other ingredients.

Aug 24, 2013

Absolutely the best recipe for cornbread that I have tried. I find it hilarious that people say they love the recipes, then tell how they changed it. This moist cornbread recipe can't be improved on...period!

Mar 25, 2013

I am not a big fan of sweet cornbread but my family is. So I compromised and halved the sugar. We all loved it. One of the best homemade corn breads I have ever made.

Mar 31, 2013

Just made this, but with a few substitutions to make it less sweet, more savory, and healthier. I used plain yogurt instead of sour cream (as I do in most baked recipes calling for sour cream), 1/2 the butter, no sugar, and a few Tbs honey. Oh, and I added chopped onions and frozen corn. It was very good!

May 08, 2013

I added a chopped jalpeno pepper, and 1/4 cup each of grated cheddar and diced crisp bacon pieces. The sweet and savory was great.

Mar 17, 2013

This was absolutely the best cornbread ever!! The only substitution I made was to use William Sonoma Gluten Free flour and it was yuuummmy. Thank you

Jun 10, 2013

Moist, moist, moist. It must be the sour cream, this was definitely the best pan of cornbread I've ever turned out. I'm a very average baker though ;). I made exactly as directed and kept covered in the fridge, we are still enjoying pieces several days later. In the future I'll probably half the recipe as there are usually just two people eating, that's the only possible change I would make. Thanks for sharing!


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  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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