Looking for a foolproof recipe for delicious and moist cornbread? Look no further! Follow this recipe to make the perfect sour cream cornbread, full of flavor and sure to be a hit at your next meal.
Cornbread is a great bread option for any meal really, this is why it's so popular in the south. It's quick and easy to whip it up.
Soft, moist and full of flavor, this cornbread is one of my favorite versions.
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What makes this recipe so yummy
The addition of the grated onion gives amazing flavor to this cornbread, along with the sour cream. The two pair together so well. You have to taste it to believe it.
Groceries you'll need: Ingredients
- Sour Cream
- Grated Onion
- Self-Rising Cornmeal
- Eggs
- Unsalted Butter
- Canned Cream Style Corn
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the stick of butter to an 8x8" baking pan and add to the oven while it's heating up. Once the butter has melted remove and swish around the dish to coat it all over.
- Step 2: Add to a mixing bowl, along with the sour cream, grated onion, creamed corn, self rising cornmeal and the eggs.
- Step 3: Beat with a whisk until totally mixed.
- Step 4: Pour into the greased pan and bake in the oven for 35 -40 minutes.
Hint: Don't pour the butter if it's hot, into the eggs or you'll make them set.
Recipe variations and substitute ideas
- Honey - for some added sweetness.
- Jalapeño - chopped super fine for some heat.
- Cheese - you could add a little cheese if you like a cheesy cornbread.
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Necessary gear: Equipment
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I only used a mixing bowl with a whisk and an 8x8" baking pan.
I have some affiliate links in the recipe card below.
More cornbread recipes I think you'll love
How to store leftovers
Once the sour cream cornbread has cooled all the way, store in an airtight container lined with paper towel, in the refrigerator for up to 4 days.
It will freeze well. If you would like to freeze leftovers, store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Lining the container with paper towel for storage helps avoid moisture build-up.
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Sour Cream Cornbread
Video
Ingredients
- 8 Tablespoons Unsalted Butter
- 1 Cup Sour Cream
- 2 Each Large Eggs
- 1 Cup Cream Style Corn
- 1 Cup Self-Rising Cornmeal
- ½ Each Yellow Onions grated
Instructions
- Preheat Oven to 350°F.
- Add the stick of butter to an 8x8" baking pan and put in the oven to melt the butter. Once the butter has melted remove from the oven and swish it around the baking pan to coat all the edges, etc.8 Tablespoons Unsalted Butter
- In a medium mixing bowl, add the other ingredients and pour in the melted butter, mix well with a whisk.1 Cup Sour Cream, 2 Each Large Eggs, 1 Cup Cream Style Corn, 1 Cup Self-Rising Cornmeal, ½ Each Yellow Onions
- Pour batter into the baking pan and straight into the oven.
- Bake in the oven for 35-40 minutes. Remove and allow to cool slightly before cutting into it.
Notes
Nutrition
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Served alongside a large bowl of chili makes this perfect.
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