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–+ servings
Square overhead shot of a cast iron skillet full of sour cream cornbread.
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5 from 3 votes

Sour Cream Cornbread

Moist, tender, and buttery, this sour cream cornbread with creamed corn comes together in one bowl with just 5 ingredients. A hot cast iron skillet gives every slice crisp, golden edges!
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

  • ½ cup (1 stick) salted butter
  • 1 cup self-rising cornmeal mix (not plain cornmeal)
  • 1 (8.25 ounce) can creamed corn
  • 1 cup (8 ounces) full-fat sour cream
  • 2 large eggs, lightly beaten

Instructions

  • Preheat the oven to 350°F. Place the butter in an 8-inch cast iron skillet or an 8-inch round or square baking dish. Put the pan in the oven until the butter melts, about 7 to 8 minutes.
    Melted butter in a cast iron skillet.
  • Meanwhile, in a large bowl, whisk together the cornmeal mix, creamed corn, sour cream, and eggs. The batter will be thick.
    Whisking together the sour cream cornbread batter.
  • Remove the hot skillet from the oven. Swirl the melted butter so it coats the bottom and sides of the pan, using a pastry brush if needed.
    Brushing melted butter on the inside of the skillet.
  • Pour the excess butter into the bowl of batter and whisk just until combined. Do not over-mix.
    Whisking melted butter into the sour cream cornbread batter in a glass bowl.
  • Spread the batter in the hot buttered skillet.
    Batter spread in a hot cast iron skillet.
  • Bake for 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool a few minutes in the skillet before slicing.
    Horizontal overhead shot of a cast iron skillet full of sour cream cornbread.

Notes

  • Self-rising cornmeal mix only. Plain cornmeal will not work here. To make your own, whisk 1 cup cornmeal with 1 tablespoon all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
  • Don't drain the creamed corn. The liquid goes into the batter.
  • Full-fat sour cream gives the most tender crumb. Room temperature sour cream and eggs blend in more smoothly than cold.
  • Do not over-mix. Whisk just until combined or the cornbread turns dense.
  • Let the batter rest for 5 to 10 minutes before baking if you have time. It gives the leavening a head start.
  • Baking time varies by pan and oven. Start checking at 35 minutes with a toothpick.
  • For muffins, divide the batter into a greased muffin tin and bake at 375°F for 15 to 18 minutes.
  • Optional add-ins: 1 to 2 chopped jalapeños, 1 cup shredded cheddar or pepper Jack, or 1 cup fresh blueberries.
  • To store, keep covered at room temperature for 1 to 2 days or in the fridge up to 1 week. Freeze wrapped tightly for up to 3 months. Reheat wrapped in foil at 325°F for about 10 minutes.
 
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