Moist Sour Cream Cornbread

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.

Moist Sour Cream Cornbread

Diana

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.

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Servings 12 servings

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Course Cornbread

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Ingredients

  

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• 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.

Keyword cornbread, southern food

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