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! Perfect side dish for soup, chili, casseroles, and grilled meats. #cornbread #sourcream #corn #bread
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 was ready in 30 minutes. We absolutely loved it! Easy and super delicious! 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. Simply combine self-rising cornmeal, sour cream, creamed corn, eggs, and oil. Pour the batter into a baking dish and pop it in the oven.
- 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. Â
- To make Homemade Self-Rising Cornmeal, combine 1 cup regular cornmeal with 1 Tablespoon baking powder, and 1/2 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.Â
- 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.
What to Serve with Cornbread
This bread goes with everything. We especially love it with soup and chili in the Fall and Winter. It also goes great with grilled meats in the Summer. Here are a few of our favorite recipes from the blog that go great with this easy bread recipe:
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Sour Cream Cornbread
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. Â
- To make Homemade Self-Rising Cornmeal, combine 1 cup regular cornmeal with 1 Tablespoon baking powder, and 1/2 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.Â
- 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
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
I've made this using melted butter instead of oil and adding chopped jalapenos and grated cheddar cheese. Yummy!
Can you use olive oil instead of vegetable or canola oil?
I haven't tried it with olive oil, but it should be fine.
If what size cast iron skillet, if you make it as you did in the 8×8
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.
Is there no sweetener in this recipe?
No – we don't usually do sweet cornbread in the south. ????
This is the best! I make it all the time. Leftovers are moist and tasty the next day, and it freezes well.
good to know that it freezes well – we just made sure to gobble it all up! 🙂
That does look tasty and sounds so easy. Can't go wrong there.
It was SO easy and tasted great. Chicken Legs talks about this cornbread all the time. It was a real hit in our house!