by Diana Rattray
Sour cream and cream-style corn are the ingredients that make this popular cornbread rich and moist. You can bake it in a square or round baking pan or muffin tins. It’s made with no sugar because it’s a Southern-style cornbread, but feel free to add about 3 to 4 tablespoons of sugar if you like a sweet cornbread.
PrintMoist Sour Cream Cornbread
Sour cream and cream-style corn are the keys to this moist cornbread. It’s an excellent cornbread to serve with beans, greens, or soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Cornbread
- Method: Bake
- Cuisine: Southern
Ingredients
Scale
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 scant teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 can (approx. 15 ounces) cream-style corn
- 3 large eggs, beaten
- 6 tablespoons butter, melted and cooled slightly
Instructions
- Preheat the oven to 375 F.
- Grease and flour a 9-inch square baking pan.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, soda, and salt.
- In another bowl, whisk the sour cream with the cream-style corn, eggs, and melted butter.
- Combine the two mixtures and stir until all ingredients are moistened. Immediately pour the mixture into the prepared baking pan.
- Bake for 35 to 40 minutes.
