Sour Cream Cornbread

Cornbread is one of those things we HAVE to have at a cookout – but it's often dry, bland, and not crave-worthy. That is until we started making this good Sour Cream Cornbread recipe – it is simple, good, and the best way to make moist from-scratch cornbread!

This cornbread is one of our absolute all-time favorite easy summer side dishes for BBQs, picnics, cookouts, and more. To make this recipe, you need to mix the ingredients in one bowl and then bake – no separating wet and dry ingredients, fussy instructions, or complicated tools needed!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Sour Cream Cornbread

This recipe is simple to follow, and crazy good!

Sour Cream Cornbread Recipe Ingredients

First assemble the following ingredients:

• Butter (1/4 cup) – Butter adds a rich, melt-in-your-mouth quality to the cornbread, contributing to its moist texture and golden crust.
• Sugar (3 tbsp) – Sugar lightly sweetens the batter, balancing the tanginess of the sour cream and the earthiness of the cornmeal.
• Eggs (2) – Eggs bind the ingredients together, providing structure and contributing to the cornbread's tender crumb.
• Sour cream (1/2 cup) – Sour cream infuses the cornbread with a creamy tanginess, enhancing its moisture and flavor.
• Milk (1/2 cup) – Milk adds liquid to the batter, helping to create a smooth, pourable consistency and further moistening the bread.
• All-purpose flour (1 cup) – All-purpose flour gives the cornbread structure, ensuring it's sturdy enough to slice while remaining soft and tender.
• Yellow cornmeal (2/3 cup) – Yellow cornmeal, the heart of the recipe, imparts the classic cornbread texture and a sweet, corny flavor.
• Baking powder (1 1/2 tsp) – Baking powder acts as a leavening agent, causing the cornbread to rise and become light and fluffy.
• Salt (1 tsp) – Salt enhances all the flavors in the cornbread, making the sweet and savory notes more pronounced.
• Baking soda (1/4 tsp) – Baking soda reacts with the sour cream to produce carbon dioxide, contributing to the bread's rise and tender texture.
• Honey (2 tsp) – Honey drizzled over the baked cornbread or mixed into the batter adds a natural sweetness and a glossy, appealing finish.

Sour Cream Cornbread Instructions

Use this method after gathering ingredients:

Mix Wet Ingredients

In a large bowl, mix butter and sugar until combined and smooth. Add eggs, mixing to combine until smooth. Add sour cream and milk, stirring to mix well.

Add Dry Ingredients

Slowly add in dry ingredients, mixing as you add each. Drizzle honey over batter and give a quick stir. Pour batter into pre-greased pan or casserole dish, or flexible silicone baking pan.

Bake

Preheat oven to 350 degrees. Bake at 350 degrees farenheit until a toothpick inserted int he middle comes out clean, about 30 minutes. Slice and serve hot.

Brush with Butter

Brush cornbread with melted butter after it is done baking, if desired.

Serve

Enjoy with honey, butter, and lots of BBQ on the side!

Kitchen notes

Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise, and use fresh or well-stored cornmeal for the best flavor.

Choose the Right Cornmeal: For a more traditional texture, use stone-ground cornmeal. If you prefer a smoother texture, opt for a finer ground.

Preheat Your Pan: If using a cast-iron skillet, preheating it in the oven with a bit of oil can create a beautifully crispy crust on your cornbread.

Don't Overmix: Mix the batter until the dry and wet ingredients are combined. Overmixing can lead to tough cornbread.

Sour Cream for Moisture: Sour cream not only adds tanginess but also contributes to the moistness of the cornbread, making it tender.

Room Temperature Ingredients: Bring ingredients like eggs and sour cream to room temperature before mixing to ensure a more uniform batter.

Add-Ins for Flavor: Consider stirring in add-ins like shredded cheese, chopped jalapeños, corn kernels, or fresh herbs to enhance the flavor.

Check for Doneness: Cornbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist.

Rest Before Cutting: Let the cornbread cool slightly in the pan before cutting into it to allow it to set and prevent it from crumbling.

Sweetness to Taste: Adjust the amount of sugar or honey based on your preference for sweet versus traditional savory cornbread.

Butter the Top: Brushing the top of the cornbread with melted butter right out of the oven adds flavor and a soft crust.

Storage for Freshness: Store leftover cornbread wrapped tightly in plastic wrap at room temperature for a day or two, or refrigerate for longer storage.

A few answers

Can we use low-fat sour cream in cornbread?

Yes, low-fat sour cream can be used as a healthier alternative, though it may slightly affect the richness and moisture of the cornbread.

How do we prevent our cornbread from being too dry?

Ensure not to overbake the cornbread, as this is a common cause of dryness. The sour cream in the recipe also helps keep the cornbread moist.

Can we add corn kernels to the cornbread?

Absolutely! Adding corn kernels (fresh, canned, or frozen and thawed) can provide a pleasant texture and sweetness to the cornbread.

What's the best way to store leftover cornbread?

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. You can also freeze it for longer storage.

Can this cornbread be made gluten-free?

Yes, by using a gluten-free all-purpose flour blend in place of regular flour, you can easily make this cornbread gluten-free. Ensure your cornmeal is also gluten-free.

Can we make the cornbread less sweet or sweeter?

Yes, you can adjust the amount of sugar or honey to your taste preferences, making the cornbread either more savory or sweeter.

How do we know when the cornbread is done baking?

The cornbread is done when it's golden brown on top, the edges pull away from the skillet or pan, and a toothpick inserted into the center comes out clean.

Can we use yogurt instead of sour cream?

Yes, plain yogurt is a good substitute for sour cream and can be used in equal amounts, though it may slightly alter the flavor and texture.

Why did our cornbread come out crumbly?

A crumbly texture can result from overmixing the batter or not having enough moisture. Ensure to mix until combined and measure ingredients accurately.

Serve it with

Chili: A hearty bowl of spicy chili complements the rich, tangy flavor of sour cream cornbread, making for a classic and satisfying combination.

BBQ: Serve alongside barbecued ribs, pulled pork, or grilled chicken for a delightful contrast of smoky and tangy flavors. Try Best Oven Baked Ribs with a Crunchy Smoky Crust solid Grilled SouvlakiCrunchy Baked BBQ Chicken Drumstickssolid Grilled Chicken Breasts and Best Garlic Grilled Flank Steak.

Roasted Vegetables: Accompany with a medley of roasted vegetables like sweet potatoes, Brussels sprouts, and carrots for a healthy and colorful side. We love Best Grilled Corn on the Cob.

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Ingredients

• ¼ cup butter, softened
• 3 tbsp sugar
• 2 eggs, large
• ½ cup sour cream
• ½ cup milk
• 1 cup all-purpose flour
• ⅔ cup yellow cornmeal
• 1 ½ tsp baking powder
• 1 tsp salt
• ¼ tsp baking soda
• 2 tsp honey

Method

1. Preheat oven to 350 degrees.
2. In a large bowl, mix butter and sugar until combined and smooth.
3. Add eggs, mixing to combine until smooth.
4. Add sour cream and milk, stirring to mix well.
5. Slowly add in dry ingredients, mixing as you add each.
6. Drizzle honey over batter and give a quick stir.
7. Pour batter into pre-greased pan or casserole dish, or flexible silicone baking pan.
8. Bake at 350 degrees farenheit until a toothpick inserted int he middle comes out clean, about 30 minutes.
9. Slice and serve hot.