If you’re craving a cornbread that’s irresistibly moist, tender, and bursting with a subtle tang, this Sour Cream Cornbread Recipe is absolutely the one to try. Combining the rich creaminess of sour cream with the natural sweetness of creamed corn, every bite delivers a delightful balance of flavors that elevate a classic side to an unforgettable experience. Perfect for sharing with family or adding a cozy touch to any meal, this recipe is simple to whip up yet impressively satisfying.
Ingredients You’ll Need
The magic of this Sour Cream Cornbread Recipe lies in its straightforward ingredients. Each one plays a vital role in creating its perfect texture, moistness, and flavor, making this a wonderfully approachable yet scrumptious dish to prepare.
- Self-rising cornmeal: This forms the golden base of the bread, lending both structure and that traditional slightly crunchy texture.
- Sour cream: Adds rich creaminess and a subtle tang that keeps the cornbread delectably moist inside.
- Creamed corn: Brings a hint of natural sweetness and extra moisture for a tender crumb.
- Large eggs: Help bind the ingredients while lifting the batter for a fluffy finish.
- Vegetable oil: Offers moisture and prevents drying out, ensuring each slice stays soft and comforting.
How to Make Sour Cream Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 450ºF to ensure it’s piping hot and ready. Lightly spray an 8×8-inch baking pan with cooking spray, so your cornbread releases easily without losing any of those beautiful edges.
Step 2: Mix the Batter
In a bowl, combine the self-rising cornmeal, sour cream, creamed corn, eggs, and vegetable oil. Stir gently until everything is blended into a smooth batter — no need to overmix; you want everything just combined for the best texture.
Step 3: Bake to Golden Perfection
Pour the batter evenly into your prepared pan. Slide it into the oven and bake for 30 to 35 minutes. Keep an eye out for that gorgeous golden brown color and a toothpick inserted in the center coming out clean. This means your cornbread is ready to delight!
How to Serve Sour Cream Cornbread Recipe
Garnishes
A simple pat of butter melting on a warm slice is pure comfort, but you can also drizzle honey or a touch of maple syrup for a sweet contrast. For a savory twist, a sprinkle of chopped fresh chives or a dollop of herb-infused cream can really make it shine.
Side Dishes
This Sour Cream Cornbread Recipe pairs beautifully with hearty chili, rich stews, or grilled barbecued meats. It also complements simple greens or roasted vegetables, balancing richer dishes with its gentle sweetness and creamy texture.
Creative Ways to Present
Try cutting the cornbread into wedges for a rustic feel or small squares for easy dipping. Serving it with a side of spicy jam or alongside a vibrant salsa can add an exciting flavor twist, making your meal all the more memorable.
Make Ahead and Storage
Storing Leftovers
Store leftover cornbread in an airtight container at room temperature for up to two days. This keeps it soft and fresh, perfect for snacking or adding to meals the next day.
Freezing
If you want to enjoy this Sour Cream Cornbread Recipe later, wrap it tightly in plastic wrap and place it in a freezer bag. Frozen cornbread will keep well for up to two months without losing its wonderful flavor and texture.
Reheating
To bring your cornbread back to life, warm it gently in the oven at 350ºF for about 10 minutes or until heated through. This helps restore its crisp edges while keeping the interior tender and moist.
FAQs
Can I substitute regular cornmeal for self-rising cornmeal?
You can, but you’ll need to add baking powder and a pinch of salt to mimic the leavening and seasoning that self-rising cornmeal provides. This adjustment helps your cornbread rise and develop the right texture.
Is there a dairy-free way to make this recipe?
Yes! You can swap out the sour cream for a dairy-free yogurt or sour cream alternative, and use a plant-based creamed corn if available. These substitutions keep the creamy tang while making it suitable for dairy-free diets.
Can I make this cornbread in a skillet?
Absolutely! A cast iron skillet works wonderfully and creates crispy, golden edges that elevate the texture. Just adjust the baking time slightly and watch carefully to avoid over-browning.
What’s the best way to keep cornbread moist?
Using sour cream and creamed corn, as in this recipe, is a fantastic way to lock in moisture. Additionally, avoid overbaking and store leftovers properly to maintain that tender crumb.
Can I add extras like cheese or jalapeños?
Definitely! Adding shredded cheese or diced jalapeños gives this sour cream cornbread a delicious kick. Stir your extras into the batter right before baking to infuse every bite with extra flavor.
Final Thoughts
There’s something genuinely comforting about a slice of warm cornbread fresh from the oven, especially one as moist and flavorful as in this Sour Cream Cornbread Recipe. It’s a simple, no-fuss recipe that brings a touch of homemade joy to your table and is sure to become a favorite in your cooking repertoire. Give it a go—you won’t regret it!
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Sour Cream Cornbread Recipe
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
Description
This Sour Cream Cornbread combines the creamy tang of sour cream with the sweetness of creamed corn to create a moist, flavorful side dish. Perfectly golden and tender, it bakes up quickly and pairs wonderfully with chili, soups, or barbecue meals.
Ingredients
Dry Ingredients
- 1 cup self-rising cornmeal
Wet Ingredients
- 1 cup sour cream
- 1 cup creamed corn
- 2 large eggs
- ½ cup vegetable oil
Instructions
- Preheat the Oven: Preheat your oven to 450ºF (232ºC) and lightly spray an 8×8-inch baking pan with cooking spray to prevent sticking.
- Combine Ingredients: In a medium bowl, thoroughly mix the self-rising cornmeal, sour cream, creamed corn, eggs, and vegetable oil until well combined and smooth.
- Pour and Bake: Pour the batter evenly into the prepared baking pan, then place it in the preheated oven. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Make sure to use self-rising cornmeal to avoid adding extra leavening agents.
- You can substitute creamed corn with whole kernel corn blended slightly for texture variation.
- Let the cornbread cool a few minutes before slicing to ensure it holds together well.
- Serve warm with butter or honey for an extra delicious touch.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
