Easy Sour Cream Cornbread Recipe
Easy Sour Cream Cornbread Recipe
This sour cream cornbread recipe is the perfect match for your favorite bowl of chili. It is creamy, soft, and oh so delicious.
Serve this delicious cornbread with a large bowl of white chicken chili, turkey chili and even sweet potato chili!
Secret ingredient = sour cream
I always love cornbread!
This is the perfect side to support a bowl of my favorite chili. But to be honest, I never started from scratch! Maybe I think it’s too difficult, or it’s always easier to buy a box of mixes, but it’s just something I’ve never really done.
My kids and I watched Trisha Yearwood’s cooking show on Food Network religiously. Last month she made her grandma’s frying pan sour cream cornbread recipe. It looks and sounds great, I have to try it myself.
I took her recipe and updated it to suit the things in my kitchen, and it turned out to be this beautiful pot.
Sour cream and buttered corn give this cornbread a rich, creamy texture. It can withstand the test of soup and chili, and is also a great choice for festive dinners. It will make your family begging for a few seconds, so you may want to make a second batch!
Make cornbread with sour cream
To be honest, making cornbread from scratch is as easy as making it out of a box, and it tastes a million times better! All you have to do is mix and bake.
mix. In a medium bowl, whisk together flour, cornmeal, salt, sugar, and baking powder. In a large bowl, whisk together the oil, sour cream, buttered corn and eggs. Stir the dry ingredients into the wet until combined.
bake. Pour the mixture into a 10-inch cast iron frying pan (or a 9-inch square pan that has been sprayed with cooking spray) and bake at 425° for about 25-30 minutes.
**notes**: *For muffins, grease 12 muffin pans with cooking spray. Divide the batter into cups and bake at 425° for about 20 minutes.
Can I use homemade butter corn? Honestly, I haven’t tried homemade butter corn. I will be very cautious because the taste and quantity of the liquid may be different from the canned food. Because I haven’t tried it myself, it is not recommended. However, if you like to take risks and decide to try, please let me know how it turned out in the comments section!
Service and storage tips:
Tip: There are a few things to note…
- If you use a dark pan or glass baking tray, you may need to add extra time when baking
- Use full-fat sour cream for best results
- Replace flour with gluten-free baking flour to make it gluten-free
Store: After the cornbread is cooled with plastic wrap, or put it in a zipper bag, then store it on the counter for 2-3 days. If placed in the refrigerator, it can be kept for up to a week. To freeze it, be sure to wrap the bread in plastic and aluminum foil. Freeze for about 3 months.
Try to provide your sour cream cornbread with:
For more cornbread recipes, please try:
Course Bread
American cuisine
Preparation time 10 minutes
Cooking time 25 minutes
Total time 35 minutes
12 servings
Calories 227 kcal
Author Little Luna
- 1/4 cup canola or vegetable oil
- 1 cup sour cream
- 15 ounce cans creamed corn
- 3 large eggs
- 2/3 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
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In a medium bowl, whisk together flour, cornmeal, salt, sugar, and baking powder.
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In a large bowl, whisk together the oil, sour cream, buttered corn and eggs. Stir the dry ingredients into the wet until combined.
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Pour the mixture into a 10-inch cast iron skillet (or a 9-inch square saucepan sprayed with cooking spray). Bake at 425 degrees for about 25-30 minutes.
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*For muffins, grease 12 muffin pans with cooking spray. Divide the batter into cups and bake at 425 degrees for about 20 minutes.
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