Sour Cream Cornbread

Sour Cream Cornbread Recipe – only 5 ingredients! Self-rising cornmeal, sour cream, creamed corn, eggs, and oil. Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy to make! You’ll never use a box of Jiffy cornbread mix again. Perfect side dish for soup, chili, casseroles, and grilled meats.

slice of cornbread on a plate

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Easy Cornbread Recipe

My Mom sent me this recipe. It was from someone that she knew. She assured me that this person was a good cook, so I gave it a try! OMG! SO good. It only has 5 ingredients and is ready in 30 minutes. We absolutely love it! Effortless to make and tastes great! This bread is great with soup, chili, stews, veggie plates, and your holiday meal.

How to Make Sour Cream Cornbread

This is super easy to make with only a few simple ingredients. In a large bowl, stir together self-rising cornmeal, sour cream, creamed corn, eggs, and vegetable oil. Pour the batter into a baking dish. Bake in a preheated oven until a toothpick inserted into the center of the bread comes out clean. Cool on a wire baking rack. Brush the baked bread with melted butter, if desired, before cutting it into slices.

Helpful Tips & Frequently Asked Questions

  • Make sure you are buying self-rising cornmeal – it won’t turn out if you use regular cornmeal. I used Martha White Self-Rising Corn Meal in this cornbread.
    • To make Homemade Self-Rising Cornmeal, whisk together 1 cup of regular yellow cornmeal,1 Tablespoon of baking powder, and ½ teaspoon salt.
  • I baked this in an 8×8-inch pan. Next time I might try this in my cast iron skillet. Either way, it will be crazy good.
  • For sweet cornbread, add some granulated sugar.
  • Can Cornbread be frozen? Yes! Cool the bread completely. Wrap the bread in plastic wrap and place in a freezer bag and freeze. When ready to eat, thaw and reheat in the oven or microwave.
  • Store leftovers in an airtight container at room temperature.
    • The leftover cornbread will keep for 2-3 days.
cornbread in baking dish

What to Serve with Sour Cream Cornbread

This cornbread is a family favorite. It is especially delicious slathered in honey butter! This bread goes with just about everything –  soup and chili in the Fall and Winter and grilled meats in the Summer. Give this a try ASAP! It is sure to be a hit!

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slice of cornbread on a plate

Sour Cream Cornbread

Yield: 8 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Sour Cream Cornbread – only 5 ingredients! Self-rising cornmeal, sour cream, creamed corn, eggs, and oil. Ready in 30 minutes! This is seriously THE BEST cornbread recipe! SO delicious and super easy! Perfect side dish for soup, chili, casseroles, and grilled meats.

Ingredients:

  • 1 cup self-rising cornmeal
  • 1 cup sour cream
  • 1 cup creamed corn
  • 2 eggs
  • ½ cup vegetable/canola oil

Instructions:

  • Preheat oven to 450ºF. Lightly spray an 8×8-inch pan with cooking spray.
  • Mix together all ingredients. Pour into prepared pan.
  • Bake for 30 to 35 minutes, until golden brown.

Notes:

  • Make sure you are buying self-rising cornmeal – it won’t turn out if you use regular cornmeal. I used Martha White Self-Rising Corn Meal in this cornbread.  
  • To make Homemade Self-Rising Cornmeal, combine 1 cup regular cornmeal with 1 Tablespoon baking powder, and ½ teaspoon salt.
  • I baked this in an 8×8-inch pan. Next time I might try this in my cast iron skillet. Either way, it will be crazy good. 
  • Can Cornbread be frozen? Yes! Cool the bread completely. Wrap the bread in plastic wrap and place in a freezer bag and freeze. When ready to eat, thaw and reheat in the oven or microwave.

Steph

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cornbread in baking dish

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Comments

  1. If I put sugar in this recipe how much should I use? We are use to Jiffy but I made this recipe and my family loved it but I like mine alittle sweet.

  2. This is my all time favorite way to cook cornbread. Instead of oil, I use melted REAL butter. I also but butter in the cast iron skillet first and put it in the oven to get hot. When I pour in the batter, it sizzles and makes a nice crust! Thank you for all the recipes you share! You are the Queen!!!

  3. Any advice on how to double this recipe? 4 eggs and 1 cup of oil seems excessive. I don’t want to mess it up. Thank you.

  4. I’m Making this cornbread now and it appears it’s going to be good , browning very golden lol : Now I double the potion of the Recipe. I’m also using a cast iron skillet , this is going to be a regular dish : I’m going to post a pic , thanks Chicken Legs

  5. I've made this recipe for years in my cast iron skillet that I put oil in and put in the oven with a chopped onion as the oven preheats. Then I pour into batter as I stir it and pour back into the skillet to bake. I add cheddar cheese to top. My family's fav cornbread.

  6. This is the best! I make it all the time. Leftovers are moist and tasty the next day, and it freezes well.

    1. It was SO easy and tasted great. Chicken Legs talks about this cornbread all the time. It was a real hit in our house!

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