Sour Cream Cornbread

Sour Cream Cornbread

Emily Hughes 2

"Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!"


45 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.


  • Cook's Notes:
  • This can also be made into muffins. Bake for about 25 minutes.
  • Don't forget to make your honey butter to serve with your cornbread! Half honey, half butter.
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Your rating



  1. 76 Ratings


Absolutely the best recipe for cornbread that I have tried. I find it hilarious that people say they love the recipes, then tell how they changed it. This moist cornbread recipe can't be impro...

This is, hands down, the best cornbread recipe I have ever had! Very moist and flavorful. I substituted 2 cups of plain, fat free yogurt for the 2 cups of sour cream. It was still fantastic w...

I am not a big fan of sweet cornbread but my family is. So I compromised and halved the sugar. We all loved it. One of the best homemade corn breads I have ever made.

Just made this, but with a few substitutions to make it less sweet, more savory, and healthier. I used plain yogurt instead of sour cream (as I do in most baked recipes calling for sour cream), ...

I made this cornbread without the sugar. It was very good, I don't understand why everyone must add so much sugar to all of theses recipes. I don't like sweet anything, my opinion; sugar it detr...

I added a chopped jalpeno pepper, and 1/4 cup each of grated cheddar and diced crisp bacon pieces. The sweet and savory was great.

This was absolutely the best cornbread ever!! The only substitution I made was to use William Sonoma Gluten Free flour and it was yuuummmy. Thank you

Of the vast array of Cornbread Recipes I have tried over the years (& I've been cookin' for 45+ yrs) this is Hands-Down THE VERY BEST Cornbread Recipe In Existence. No Contest!! You could add s...

Moist, moist, moist. It must be the sour cream, this was definitely the best pan of cornbread I've ever turned out. I'm a very average baker though ;). I made exactly as directed and kept covere...