Sour Cream Cornbread Recipe – just 5 simple ingredients: self-rising cornmeal, sour cream, creamed corn, eggs, and oil. Ready in about 30 minutes, this moist, tender cornbread is easy to make and full of flavor. It makes a perfect side for soup, chili, casseroles, or grilled meats and quickly replaces any boxed mix in your pantry.
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Easy Cornbread Recipe
This is a family favorite passed down from my mother. It comes together in minutes with minimal fuss and bakes up golden and flavorful. With only five ingredients and a quick 30-minute bake time, it’s an ideal go-to for busy weeknights or holiday dinners. Serve warm with butter or honey butter for best results.
How to Make Creamed Corn and Sour Cream Cornbread
Making this cornbread is straightforward. In a large mixing bowl, combine the self-rising cornmeal, sour cream, cream-style corn, eggs, and vegetable oil. Mix until evenly combined, then pour the batter into a prepared 8×8-inch baking dish or a cast-iron skillet for a crisp edge. Bake in a preheated oven until a toothpick inserted in the center comes out clean. Allow the bread to cool slightly on a wire rack, then brush with melted butter if desired and slice to serve.
Helpful Tips & Frequently Asked Questions
- Use self-rising cornmeal. Regular cornmeal won’t give the same rise and texture. If you only have regular cornmeal, make a quick self-rising blend: whisk together 1 cup cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- Bake this in an 8×8-inch pan or a well-seasoned 8-inch cast-iron skillet. Both options produce excellent results; the skillet gives a crispier crust.
- Want cornbread muffins? Spoon the batter into a greased muffin tin and reduce the baking time slightly—watch closely.
- For a sweeter cornbread, add a few tablespoons of granulated sugar to the batter.
- Variations and add-ins:
- Diced jalapeños for heat
- Chopped broccoli for extra veggies
- Sliced green onions for brightness
- Shredded cheddar for a cheesy version
- Plain Greek yogurt works as a substitute for sour cream
- Add 1/2 cup of thawed frozen corn kernels for more texture
- Can you freeze cornbread? Yes. Cool completely, wrap tightly in plastic wrap and foil, place in a freezer bag, and freeze. Thaw and reheat in the oven or microwave.
- Store leftovers in an airtight container at room temperature for 2–3 days.
What to Serve with Creamed Corn Cornbread
This cornbread pairs beautifully with a wide variety of dishes. It’s especially good with soups and chilis in cooler months and with grilled meats during summer. Spread slices with honey butter for a crowd-pleasing touch. It’s also a reliable choice for holiday menus like Thanksgiving and Christmas.
Some favorite recipes that pair well with this cornbread include pulled pork chili, slow cooker steak soup, simple baked chicken dishes, and grilled pork chops.
Pulled Pork Chili
Slow Cooker Pulled Pork Chili – a hearty, comforting chili featuring tender pulled pork and classic chili flavors.
Slow Cooker Steak Soup
A comforting slow-cooked steak soup with beef, broth, and noodles—perfect with a slice of cornbread.
Awesome Sauce Chicken
Simple, flavorful chicken with a quick three-ingredient sauce—great alongside warm cornbread.
The Ultimate Pork Chops
Juicy, tender pork chops that pair perfectly with a slice of sour cream cornbread.
Sour Cream Cornbread
Equipment
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8-inch Square Cake Pan
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8-inch Cast Iron Skillet (optional)
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Mixing Bowls
Ingredients
- 1 cup self-rising cornmeal
- 1 cup sour cream
- 1 cup creamed corn
- 2 large eggs
- ½ cup vegetable oil
Instructions
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Preheat oven to 450ºF. Lightly spray an 8×8-inch pan or skillet with cooking spray.
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In a large bowl, mix together the self-rising cornmeal, sour cream, creamed corn, eggs, and vegetable oil until well combined. Pour batter into the prepared pan.
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Bake 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool slightly, brush with melted butter if desired, and slice to serve.
Notes
- If using regular cornmeal, make a quick self-rising mix: 1 cup cornmeal + 1 tablespoon baking powder + 1/2 teaspoon salt.
- Try baking in a cast-iron skillet for a crispier crust and rustic presentation.
- To freeze, cool completely, wrap tightly, and store in a freezer bag. Reheat in the oven or microwave.
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Remember this recipe.
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