Sour Cream Cornbread

This Sour Cream Cornbread is a moist cornbread recipe with a hint of sweetness and tender crumb from the sour cream. It’s spectacular for serving with a bowl of pinto beans, spicy chili or any of your favorite soups.

Do Southerners Put Sugar in Cornbread

The short answer is, most cornbread in the South is savory in nature. Sugar isn’t always included in classic cornbread and in fact, some cook’s can get easily ruffled just at the mention of adding it. I’m not one of those cook’s. I love cornbread in pretty much any shape and form as is demonstrated here in the recipe index. This particular recipe does include sugar making it a tasty option for serving with spicy foods such as chili, soup, Mexican food and Spanish entrées.

Ingredients to Make Sour Cream Cornbread Recipe

Through the years, I’ve had cornbread in many forms. It can feature a variety of mix-ins such as bacon, sausage, pulled pork or ham along with onion, bell peppers, herbs, seasonings and shredded cheese to change the flavor profile. I’ll be the first to say, I love them all! This moist sour cream cornbread is simply one more way to enjoy it. Ingredients to make easy Sour Cream Cornbread Recipe: (Scroll down for the full printable recipe card.)

Cornmeal – Plain yellow cornmeal. Your favorite brand will work.
Flour – One cup all purpose flour combined with cornmeal enhances the texture of the cornbread.
Leavening – Baking soda, baking powder and salt gives lift to the batter.
Sugar – This is a sweeter cornbread recipe, so the granulated sugar adds sweetness. You can adjust the amount to your taste.
Sour Cream – Preferably full fat sour cream, you can use light sour cream in a pinch.
Liquid – Whole buttermilk or whole milk to thin the batter.
Butter – I used salted butter for richness.
Whole Eggs – X-large eggs bind the cornbread batter.

ingredients-to-make-sour-cream-cornbread

How to Make the BEST Sour Cream Cornbread Recipe

Heat Oven and Melt Bacon Drippings – Preheat the oven to 375°F. Place bacon drippings in a 10-inch cast iron skillet. Place into the oven while it preheats to melt. You could use a 9-inch square pan or baking dish.
Dry Ingredients – Use a whisk to mix cornmeal, flour, sugar, baking soda, baking powder and salt.
Wet Ingredients – In a separate bowl whisk together the sour cream, milk, melted butter and eggs.
Combine – Make a well in the center of the cornmeal mixture, add the wet ingredients. Stir until fully combined.
Swirl the Skillet to Coat with Bacon Drippings – Remove the skillet from the oven and swirl to coat the bottom and sides. Pour the cornbread batter into the skillet.
Oven – Bake per the cook time in the recipe until lightly golden brown. Test the center with a toothpick inserted into the center the same as you would when baking a cake. It should come back clean.
Serve – Cut into wedges and serve with butter or an optional drizzle of honey.

Tips for Making Sour Cream Cornbread

Kitchen Tools You’ll Need: Large bowl, medium bowl, whisk, measuring cups and spoons, rubber spatula, 10-inch cast iron skillet or cast iron pan or use a 9-inch square baking pan.
Measure Accurately: When measuring dry ingredients for a recipe, use a spoon to fill the measuring cup, then the edge of a knife to level it. If you scoop the measuring cup into the cornmeal or flour, it can become compacted which will result in a dry cornbread.
Cast Iron: Cast iron is classic for baking cornbread as it gives it that crisp crust that makes it so authentic. You can use a similar size oven safe skillet or pan, if you don’t have one handy.
When to Serve Cornbread: While cornbread isn’t typically served for breakfast, this sweeter version could be with jam and butter. Primarily it’s served as a side dish for weekday meals, family gatherings, holiday meals such as Thanksgiving and potluck gatherings.

Recipe Variations

Granulated Sugar: You can adjust the amount of sugar in the batter to suit your taste. You could also omit it, with no other adjustments needed, and serve it with honey butter for sweetness.
Cheese: You could add one or two cups of shredded sharp cheddar cheese.
Onion: You could add finely chopped green onions or chives to the batter.
Corn Muffins: You could bake this batter as muffins using a 12-cup standard size cupcake pan.
Spice: You may also like this Jalapeño Pepper Jack Cornbread and Chili Chorizo Cornbread.

Storage and Leftovers

Leftovers: Store leftover Sour Cream Cornbread wrapped in foil or in an airtight container chilled in the refrigerator for up to 3-4 days. Chilling will lengthen the shelf life.
Reheating: Reheat gently in single servings in the microwave.
Freezer: You can freeze leftovers for up to 2 months. Cool completely then wrap in plastic wrap and aluminum foil and freeze. Thaw in the fridge and reheat just before serving.

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Main Dishes to Serve with Cornbread

This recipe for the Best Pinto Beans includes seasonings and herbs that elevates the flavor profile.
Clean out the veggie drawer and make this hearty Hamburger Soup.
Cowboy Spaghetti is a fan favorite!
All beef Texas-Style Chili or Classic Chili with Beans.
Juicy Roasted Chili Lime Pork Tenderloin.
Southern Black-Eyed Peas and collard greens.
Dr Pepper Beef Brisket with coleslaw.
Southern Fried Chicken is never a wrong choice. Ever.
Turkey Meatloaf from Food Network.

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