Easy Sour Cream Cornbread

4.60 from 35 votes

May 02, 2025

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Cornbread is one of those things I just HAVE to have at a cookout – but it’s often dry, bland, and just not really very crave-worthy. That is until I started making this amazing Sour Cream Cornbread recipe – it is simple, delicious, and the best way to make moist from-scratch cornbread!

This cornbread is one of my absolute all-time favorite easy summer side dishes for BBQs, picnics, cookouts, and more. To make this recipe, you just need to mix the ingredients in one bowl and then bake – no separating wet and dry ingredients, fussy instructions, or complicated tools needed!

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

How to Make Sour Cream Cornbread
Tips and Tricks to Perfect Sour Cream Cornbread
What to Serve with Cornbread
Sour Cream Cornbread Recipe

How to Make Sour Cream Cornbread

This recipe is super simple to follow, and crazy delicious!

Sour Cream Cornbread Recipe Ingredients

First assemble the following ingredients:

Butter (1/4 cup) – Butter adds a rich, melt-in-your-mouth quality to the cornbread, contributing to its moist texture and golden crust.
Sugar (3 tbsp) – Sugar lightly sweetens the batter, balancing the tanginess of the sour cream and the earthiness of the cornmeal.
Eggs (2) – Eggs bind the ingredients together, providing structure and contributing to the cornbread’s tender crumb.
Sour cream (1/2 cup) – Sour cream infuses the cornbread with a creamy tanginess, enhancing its moisture and flavor.
Milk (1/2 cup) – Milk adds liquid to the batter, helping to create a smooth, pourable consistency and further moistening the bread.
All-purpose flour (1 cup) – All-purpose flour gives the cornbread structure, ensuring it’s sturdy enough to slice while remaining soft and tender.
Yellow cornmeal (2/3 cup) – Yellow cornmeal, the heart of the recipe, imparts the classic cornbread texture and a sweet, corny flavor.
Baking powder (1 1/2 tsp) – Baking powder acts as a leavening agent, causing the cornbread to rise and become light and fluffy.
Salt (1 tsp) – Salt enhances all the flavors in the cornbread, making the sweet and savory notes more pronounced.
Baking soda (1/4 tsp) – Baking soda reacts with the sour cream to produce carbon dioxide, contributing to the bread’s rise and tender texture.
Honey (2 tsp) – Honey drizzled over the baked cornbread or mixed into the batter adds a natural sweetness and a glossy, appealing finish.

Sour Cream Cornbread Instructions

Use this method after gathering ingredients:

cornbread dry ingredients with wet ingredients in the middle

Mix Wet Ingredients

In a large bowl, mix butter and sugar until combined and smooth. Add eggs, mixing to combine until smooth. Add sour cream and milk, stirring to mix well.

cornbread dry ingredients in a glass bowl

Add Dry Ingredients

Slowly add in dry ingredients, mixing as you add each. Drizzle honey over batter and give a quick stir. Pour batter into pre-greased pan or casserole dish, or flexible silicone baking pan.

Bake

Preheat oven to 350 degrees. Bake at 350 degrees farenheit until a toothpick inserted int he middle comes out clean, about 30 minutes. Slice and serve hot.

Brush with Butter

Brush cornbread with melted butter after it is done baking, if desired.

A slice of Easy Sour Cream Cornbread being drizzled with honey.

Serve

Enjoy with honey, butter, and lots of BBQ on the side!

Tips and Tricks to Perfect Sour Cream Cornbread

Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise, and use fresh or well-stored cornmeal for the best flavor.

Choose the Right Cornmeal: For a more traditional texture, use stone-ground cornmeal. If you prefer a smoother texture, opt for a finer ground.

Preheat Your Pan: If using a cast-iron skillet, preheating it in the oven with a bit of oil can create a beautifully crispy crust on your cornbread.

Don’t Overmix: Mix the batter just until the dry and wet ingredients are combined. Overmixing can lead to tough cornbread.

Sour Cream for Moisture: Sour cream not only adds tanginess but also contributes to the moistness of the cornbread, making it tender.

Room Temperature Ingredients: Bring ingredients like eggs and sour cream to room temperature before mixing to ensure a more uniform batter.

Add-Ins for Flavor: Consider stirring in add-ins like shredded cheese, chopped jalapeños, corn kernels, or fresh herbs to enhance the flavor.

Check for Doneness: Cornbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist.

Rest Before Cutting: Let the cornbread cool slightly in the pan before cutting into it to allow it to set and prevent it from crumbling.

Sweetness to Taste: Adjust the amount of sugar or honey based on your preference for sweet versus traditional savory cornbread.

Butter the Top: Brushing the top of the cornbread with melted butter right out of the oven adds flavor and a soft crust.

Storage for Freshness: Store leftover cornbread wrapped tightly in plastic wrap at room temperature for a day or two, or refrigerate for longer storage.

FAQs

Can I use low-fat sour cream in cornbread?

Yes, low-fat sour cream can be used as a healthier alternative, though it may slightly affect the richness and moisture of the cornbread.

How do I prevent my cornbread from being too dry?

Ensure not to overbake the cornbread, as this is a common cause of dryness. The sour cream in the recipe also helps keep the cornbread moist.

Can I add corn kernels to the cornbread?

Absolutely! Adding corn kernels (fresh, canned, or frozen and thawed) can provide a pleasant texture and sweetness to the cornbread.

What’s the best way to store leftover cornbread?

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. You can also freeze it for longer storage.

Can this cornbread be made gluten-free?

Yes, by using a gluten-free all-purpose flour blend in place of regular flour, you can easily make this cornbread gluten-free. Ensure your cornmeal is also gluten-free.

Can I make the cornbread less sweet or sweeter?

Yes, you can adjust the amount of sugar or honey to your taste preferences, making the cornbread either more savory or sweeter.

How do I know when the cornbread is done baking?

The cornbread is done when it’s golden brown on top, the edges pull away from the skillet or pan, and a toothpick inserted into the center comes out clean.

Can I use yogurt instead of sour cream?

Yes, plain yogurt is a good substitute for sour cream and can be used in equal amounts, though it may slightly alter the flavor and texture.

Why did my cornbread come out crumbly?

A crumbly texture can result from overmixing the batter or not having enough moisture. Ensure to mix just until combined and measure ingredients accurately.

What to Serve with Cornbread

Chili: A hearty bowl of spicy chili complements the rich, tangy flavor of sour cream cornbread, making for a classic and satisfying combination.

BBQ: Serve alongside barbecued ribs, pulled pork, or grilled chicken for a delightful contrast of smoky and tangy flavors. Try Best Oven Baked Ribs with a Crunchy Smoky Crust, Perfect Grilled Souvlaki, Crunchy Baked BBQ Chicken Drumsticks, Perfect Grilled Chicken Breasts and Best Garlic Grilled Flank Steak.

Roasted Vegetables: Accompany with a medley of roasted vegetables like sweet potatoes, Brussels sprouts, and carrots for a healthy and colorful side. We love Best Grilled Corn on the Cob.

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