Sour Cream Corn Bread

I think you’ll find that this Sour Cream Corn Bread is one of the easiest sides you can make. These simple ingredients come together in just one bowl, then it bakes up golden and tender. You could serve it with chili or soup, but it also stands beautifully on its own. It has a wonderful creamy texture from the sour cream and sweet corn kernels throughout.

WHAT IS CORNBREAD?

Cornbread is a classic American quick bread made primarily with cornmeal instead of regular flour. This gives it that distinctive slightly gritty texture and rich corn flavor that we all know and love. Unlike yeast breads, cornbread uses baking powder to rise, which means you can have fresh bread on the table in under an hour. My version with Sour Cream Corn Bread takes the traditional recipe up a notch by adding tangy sour cream and sweet creamed corn for extra moisture and flavor.

INGREDIENTS

Here’s what you’ll need to make this comforting bread:

• 1½ cups (207g) yellow cornmeal: This is the star ingredient that gives cornbread its signature texture and flavor
• 1½ tablespoons plus ½ teaspoon baking powder: This helps the bread rise and stay light
• ¾ teaspoon salt
• Freshly ground black pepper, to taste: Just a pinch adds a nice subtle warmth
• 2 large eggs, lightly beaten: These help bind everything together
• ½ cup (118ml) vegetable oil: Keeps the bread moist and tender
• 1 cup (227g) sour cream: This is what makes the texture so incredibly tender
• 1 can (14.75 oz/418g) sweet cream style corn: Adds sweetness and little pockets of corn throughout

HOW TO MAKE SOUR CREAM CORNBREAD

1. Preheat Your Oven: Start by heating your oven to 400°F. This high temperature helps create a nice golden crust.
2. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, baking powder, salt, and a few grinds of black pepper.
3. Add the Wet Ingredients: Make a well in the center of your dry ingredients, then add the beaten eggs, vegetable oil, sour cream, and the entire can of creamed corn. Gently fold everything together until just combined. Don’t overmix – a few lumps are fine and actually help keep the bread tender.
4. Prepare Your Pan: Lightly grease a 10-inch cast iron skillet. The cast iron gives you that crispy bottom crust that makes cornbread extra special.
5. Bake Until Golden: Pour the batter into your prepared skillet and spread it evenly. Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

WHAT TO SERVE WITH CREAMED CORN CORNBREAD

This cornbread pairs beautifully with:

• A hearty bowl of chili or beef stew
• Barbecue ribs or pulled pork
• Simple bean soup or split pea soup
• Fried chicken and coleslaw
• A drizzle of honey or butter while it’s still warm

PREPARATION AND STORAGE TIPS

• Prep Ahead: You can mix the dry ingredients up to 2 days in advance and store them in an airtight container.
• Cast Iron Magic: If you have a cast iron skillet, use it! The heavy bottom creates an amazing crust. If you don’t have one, a regular 9×13 baking dish works fine.
• Don’t Overmix: Stir just until the ingredients come together. Overmixing can make the cornbread tough.

SERVING SUGGESTIONS

I love serving this cornbread warm, cut into wedges right from the skillet. A pat of butter melting on top is simple and delicious. You can also try:

• A drizzle of local honey
• A sprinkle of flaky sea salt
• Served alongside a bowl of soup for dipping

HOW TO STORE LEFTOVERS

• Room Temperature: Cover tightly and store for up to 3 days at room temperature
• Refrigerator: Wrapped well, it will keep for up to a week in the fridge
• Freezer: Cut into portions and freeze for up to 3 months
• Reheating: Warm individual pieces in the microwave for 15-20 seconds, or reheat the whole pan in a 350°F oven for about 10 minutes

RECIPE FAQ

Can I use white cornmeal instead of yellow?
Yes! White cornmeal works just as well. Yellow cornmeal has a slightly more robust flavor, but white will give you the same great texture.

What if I don’t have a cast iron skillet?
No problem! You can use a 9×13 inch baking dish or even a round cake pan. Just adjust the baking time – it might take a few minutes less in a thinner pan.

Can I make this without the creamed corn?
The creamed corn adds a lot of moisture and sweetness, but you could substitute it with ¾ cup of regular milk and ½ cup of frozen corn kernels if needed.

Why is my cornbread crumbly?
This usually happens when the batter is overmixed or if you use too much cornmeal. Make sure to measure your cornmeal correctly and mix gently.

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