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Forget about dry, crumbly cornbread! This sour cream cornbread with creamed corn is moist, tender, buttery, and easy to stir together with just 5 simple ingredients.
Table of Contents
- What is cornbread?
- The Difference Between Northern and Southern Cornbread
- Cornbread with Creamed Corn and Sour Cream
- Why Cornbread is Better in a Cast Iron Skillet
- Ingredients for Sour Cream Cornbread with Creamed Corn
- How to Make Cornbread Moist with Sour Cream
- Serving Suggestions
- Preparation and Storage Tips
- Easy Sour Cream Cornbread Recipe Variations
- Tips for the Best Cornbread Recipe with Sour Cream
- Sour Cream Cornbread Recipe
If you’re looking for even more cornbread recipes, be sure to try this sweet and fluffy cornbread with corn, a pan of moist pimento cheese jiffy cornbread, and this cornbread with cake mix, too!
While I love a classic Southern skillet cornbread that’s made with just the basics, sometimes it’s nice to “jazz” things up a bit to make the side dish a little more special. This sour cream cornbread is a tasty twist on the traditional, since it includes both the sour cream and the creamed corn to add moisture and flavor to the batter.
What is cornbread?
Cornbread refers to any quick bread containing cornmeal, usually leavened by baking powder. Cornmeal is dried and ground corn, and can be found in the baking aisle of grocery stores. Cornbread can be baked in traditional square or rectangular baking dishes, or more traditionally in heavy cast iron skillets.
Cornbread originated with the Native Americans, who had been using ground corn (maize) for thousands of years. European settlers in the Southern colonies learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon created their own recipes for using cornmeal in breads similar to those that were familiar in Europe (source). Cornbread has been called a “cornerstone” of Southern cuisine, and nothing is more classic than Southern skillet cornbread.
The Difference Between Northern and Southern Cornbread
There’s a bit of a debate out there about the proper way to make cornbread. If you’re north of the Mason-Dixon line, you probably like your cornbread sweet and cake-like, baked in a pan until it’s light and fluffy.
So what makes cornbread southern? Southern cornbread is typically baked in a preheated cast iron skillet, which gives it a really crispy crust (the best part!). The cornbread has a more coarse and crumbly texture than its northern counterparts, and the unsweetened cornbread has a tangy, savory taste (thanks to buttermilk). Sure, we like to drizzle it with honey or spread apple butter on top, but true Southerners do not put sugar in cornbread.
Cornbread with Creamed Corn and Sour Cream
This particular sour cream cornbread recipe is a nice blend between the Southern and Northern styles. It does not include any added sugar, so it’s not too sweet, but it does get a hint of sweetness from the can of creamed corn.
The sour cream acts as a nice substitute for buttermilk or milk in a classic cornbread recipe, since it provides the same rich, tangy flavor and acidity, but offers a thicker texture. By using more dense sour cream instead of milk or buttermilk, you get a creamier pan of cornbread.
Why Cornbread is Better in a Cast Iron Skillet
For the best cornbread, you’ve got to use a cast iron pan! I recommend a deep 8-inch cast iron skillet for this recipe, but corn stick pans are also fun. A 9-inch cast iron skillet will work — it just yields thinner slices of bread. And in a pinch, you can substitute with an 8-inch baking pan.
Baking cornbread in a preheated cast iron skillet creates extra-crispy edges, which you just can’t replicate with any other pan. The cast iron retains and distributes heat evenly, so that the cornbread cooks beautifully and comes out tender and moist on the inside, but crispy on the outside. That buttery, browned, sturdy crust is the best part of the cornbread — a total dream!
Does cornbread stick to cast iron?
No, the cornbread will not stick to your cast iron skillet. A properly seasoned cast iron pan is naturally nonstick. You will also melt butter all over the bottom and sides of the pan before pouring in the batter, which prevents the cornbread from sticking and adds great flavor to the crust.
Should I let cornbread cool before removing from cast iron?
Let the cornbread cool slightly in the skillet before slicing and serving. It will be a bit sturdier (and less crumbly), and the hot skillet will be a bit easier to handle as it cools slightly. The cornbread is great served warm or at room temperature.
The Secret to Moist Cornbread
Unlike some cornbread that can be crumbly and dry, this cornbread recipe with sour cream stays nice and moist for a few reasons:
- The butter adds fat, moisture, and flavor.
- Similar to the role that buttermilk plays in other recipes, the sour cream keeps the cornbread extra moist (so that it doesn’t have a dry and crumbly texture), and the fat and acid in the sour cream also yield a more tender crumb.
- Creamed corn (also called “cream style corn”) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob. Unlike other preparations of sweet corn, creamed corn is partially puréed, releasing the liquid contents of the kernels. A can of creamed corn adds moisture, sweetness, rich corn flavor, and little pieces of actual corn to the bread.
- Another trick for moist cornbread? Don’t over-mix the batter. Whisk together the ingredients just until everything is combined, and then stop stirring. Over-mixing will yield dry, tough baked goods.
Ingredients for Sour Cream Cornbread with Creamed Corn
This is a quick overview of the ingredients that you’ll need for this recipe for cornbread with sour cream. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Butter: for flavor, richness, and a touch of moisture. I like salted butter, but you can substitute with unsalted butter or vegetable oil for a less-salty bread. Remember, the cornmeal mix already includes salt.
- Self-rising cornmeal mix: use either white or yellow self-rising cornmeal mix. I prefer White Lily brand. This is not plain yellow cornmeal! Instead, self-rising cornmeal mix is a convenient blend of cornmeal, all purpose flour, leavening agents (like baking soda or baking powder), and salt.
- Creamed corn (also called “cream style corn”): there’s no need to drain the can before adding it to the batter.
- Sour cream: use the full-fat variety for the best flavor and texture.
- Eggs: give the cornbread structure.
How to Make Cornbread Moist with Sour Cream
This easy sour cream cornbread recipe is adapted from an old recipe that I came across in The Junior League Celebration Cookbook. I’ve included the detailed baking instructions in the recipe card at the bottom of the post, but here’s the quick version:
- Melt the butter in a cast iron skillet in the oven.
- Whisk together the batter.
- Add the melted butter to the batter.
- Pour the batter into the buttered hot skillet.
- Bake for 35-40 minutes, until beautiful and golden brown.
Serving Suggestions
Serve the sour cream cornbread with butter, honey, honey butter, jam, apple butter, or syrup. As a side dish, the cornbread goes well with any of these dinner entrées:
- Chili (like this Slow Cooker Chili, Beef and Beer Chili, Classic Beef Chili, Slow Cooker White Chicken Chili, White Bean Chicken Chili, Texas Chili, Ground Turkey Chili, or Pumpkin Chili)
- Soup (such as Ham and Bean Soup, Southern Black-Eyed Pea Soup, Beef Barley Soup, Crock Pot Potato Soup, Split Pea Soup with Ham, Chicken Noodle Soup, Pumpkin Soup, Chicken Vegetable Soup, Hamburger Soup, or Creamy Cauliflower Soup)
- Stews (like this Crock Pot Brunswick Stew, Crock Pot Chicken Stew, Irish Stew, Frogmore Stew, or Dutch Oven Beef Stew)
- Beans (such as Appalachian Pinto Beans and Turnip Greens, Black-Eyed Peas, Homemade Baked Beans with Bacon, Southern Lima Beans with Ham, Ranch Style Beans, or Cowboy Baked Beans)
- Barbecue (like these Crock Pot Ribs, Pulled BBQ Chicken, Dutch Oven Beef BBQ, or Pulled Pork)
- Meat (try this Southern Meatloaf, Pan Fried Pork Chops, Oven-Fried Breaded Pork Chops, Dutch Oven Pot Roast, Pork Roast with Gravy, Rosemary Oven Roasted Chicken, or Crispy Roast Chicken with Vegetables)
- Seafood (such as Shrimp and Grits, Crab Cakes, and Shrimp Creole)
- Fried Favorites (such as Fried Chicken, Chicken Fried Steak, Fried Catfish, Oven-Fried Fish, Fried Oysters, or Fried Shrimp)
Preparation and Storage Tips
Cornbread is best when freshly baked and warm from the oven, but you can bake it up to 8 hours in advance and leave it on your countertop until ready to serve. To extend the life of your homemade cornbread, store in an airtight container or cover with plastic wrap at room temperature for 1-2 days or in the fridge for up to 1 week.
How to Freeze
Wrapped tightly, you can store cornbread in the freezer for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
How to Reheat
To reheat leftover cornbread, wrap in foil and warm in a 325°F oven for about 10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.
Easy Sour Cream Cornbread Recipe Variations
- For Jiffy cornbread with sour cream and creamed corn, check out this recipe.
- Don’t have an 8-inch cast iron skillet? Use a 9-inch skillet or an 8-inch baking dish.
- Make your own self-rising cornmeal mix with these directions.
- Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries.
- Make sour cream cornbread muffins by dividing the batter into muffin tins. Bake at 375°F for 15-18 minutes.
Tips for the Best Cornbread Recipe with Sour Cream
- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
- Always preheat your cast iron skillet for cornbread. The hot skillet creates a crisp, sturdy crust on the cornbread, which is a flavorful, delicious contrast to the tender, delicate crumb. It’s also an easy way to melt the butter and grease the skillet.
- Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
- Use full-fat sour cream rather than a lower-fat alternative. The fat in the sour cream adds richness to the batter and helps to keep the cornbread moist.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry sour cream corn bread.
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.
More Favorite Cornbread Recipes to Try
Southern Cornbread Recipe
25 minutes mins
Jiffy Cornbread with Creamed Corn
55 minutes mins
Cast Iron Cornbread
30 minutes mins
If you’re looking for even more options, check out this convenient collection of more than 15 of the best cornbread recipes!
Sour Cream Cornbread
Ingredients
- ½ cup (1 stick) salted butter
- 1 cup self-rising cornmeal mix (not plain cornmeal) (I use White Lily brand)
- 1 (8.25 ounce) can creamed corn
- 1 cup (8 ounces) sour cream
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 350°F. Place the butter in an 8-inch cast iron skillet or in an 8-inch round or square baking dish. Put the skillet or dish in the oven until the butter melts, about 7-8 minutes.
- Meanwhile, in a large bowl, whisk together cornmeal mix, creamed corn, sour cream, and eggs.
- Once the butter melts, remove the skillet from the oven. Swirl the butter around in the pan so that it coats the bottom and sides of the skillet. You can use a pastry brush to make sure that the sides are well coated, if necessary. Pour the excess melted butter into the bowl with the cornmeal mixture. Whisk just until combined; do not overmix.
- Spread the batter in the hot buttered skillet. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Notes
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- Make sure that you’re using self-rising cornmeal mix — not plain cornmeal. The self-rising mix includes some flour, salt, and leavening agents in addition to the cornmeal.
-
- Always preheat your cast iron skillet for cornbread. The hot skillet creates a crisp, sturdy crust on the cornbread, which is a flavorful, delicious contrast to the tender, delicate crumb. It’s also an easy way to melt the butter and grease the skillet.
-
- Room temperature ingredients (such as sour cream and eggs) blend more smoothly and easily than cold ingredients.
-
- Use full-fat sour cream rather than a lower-fat alternative. The fat in the sour cream adds richness to the batter and helps to keep the cornbread moist.
-
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the leavening agents to activate and incorporate more air.
-
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry sour cream corn bread.
-
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean.
- Recipe adapted from The Junior League Celebration Cookbook.
Hi. Please suggest egg substitute due to egg allergy. If I use more sour cream 1:1 will that hold the bread together okay?
Hi!
We haven’t tested this recipe with any egg substitutes and can’t guarantee the results. However, flax or chia eggs might work. The bread will likely be a little more dense, but we don’t recommend adding more sour cream. Please let us know how it goes if you do give it a shot!
This cornbread is the best absolutely awesome. Thank you for the recipe easy to make not over dry or to wet cut perfectly. I will be having this always. The best
Thank you so much, Stacey!