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–+ servings
Square overhead image of two pieces of cornbread with creamed corn and sour cream on a blue and white plate.
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5 from 1 vote

Sour Cream Cornbread

Moist, tender, and fluffy, this sour cream cornbread with creamed corn is made from scratch in just minutes!
Course bread, Side, Side Dish
Cuisine American, Southern
Keyword cornbread recipe with sour cream, cornbread with creamed corn and sour cream, cornbread with sour cream, sour cream cornbread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 269kcal
Author Blair Lonergan

Ingredients

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.
    Placing a stick of butter in a cast iron skillet.
  • Meanwhile, in a large bowl, whisk together cornmeal mix, creamed corn, sour cream, and eggs.
    Whisking together cornbread with sour cream and creamed corn.
  • 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.
    Pouring melted butter into a big mixing bowl.
  • 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.
    Overhead shot of cornbread with sour cream in a cast iron skillet.

Notes

    • 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.

Nutrition

Serving: 1slice | Calories: 269kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 472mg | Potassium: 138mg | Fiber: 2g | Sugar: 2g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg