Name: Sour Cream Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ¼ cup Canola oil; 1 cup Sour cream; 1 can Creamed corn (15-ounce); 3 large Eggs; ⅔ cup Yellow cornmeal; 1 cup All-purpose flour; ½ cup Sugar; 1 tablespoon Baking powder; ½ teaspoon Salt

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There’s something truly comforting about Sour Cream Cornbread. I remember the first time I made it; the kitchen filled with the warm, buttery aroma as it baked in the oven. It was a chilly fall evening, and I had invited friends over for dinner. I wanted a dish that would evoke nostalgia and warmth, and this cornbread did just that. The moment it came out of the oven, golden brown and slightly crumbly, everyone gathered around, eager to dig in. As we took our first bites, the slightly tangy flavor of the sour cream paired with the sweet corn was a delightful surprise. It became an instant favorite, and I’ve been making it ever since.

Every time I prepare Sour Cream Cornbread, I can’t help but think of all the gatherings that it has graced. Whether it’s a cozy family dinner or a festive holiday feast, this cornbread always finds a place at the table. It’s quick to whip up, and the ingredients are often those that I already have on hand. There’s a certain magic in the simplicity of this recipe; each bite is like a warm hug, perfect alongside a hearty chili or even on its own, slathered with butter. It’s become a staple in my kitchen, and I can’t wait for you to experience it too.

Recipe Snapshot

Total Time:
35 mins

Prep Time:
10 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
210 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
9 g

Tools Used:
Oven, Baking Sheet, Skillet, Frying Pan, Whisk, Mixing Bowl, Wooden Spoon

The Magic of This Sour Cream Cornbread

Perfectly Moist and Tender

One of the standout features of Sour Cream Cornbread is its texture. The addition of sour cream brings an incredible moisture that keeps every bite tender. Unlike traditional cornbread, which can sometimes be dry or crumbly, this version is so soft and fluffy that it practically melts in your mouth.

Easy to Make

If you’re looking for a recipe that doesn’t require fancy techniques or hard-to-find ingredients, this is it! The steps are straightforward, making it perfect for both novice bakers and seasoned pros alike. You simply mix the wet and dry ingredients, combine them, and you’re almost done!

Versatile Pairing

Another reason I love Sour Cream Cornbread is its versatility. It pairs beautifully with a wide range of dishes—from chili to soups and stews, or even as a side to grilled meats. Its slightly sweet flavor complements savory meals perfectly, making it a crowd-pleaser every time.

Great for Any Occasion

This cornbread isn’t just for fall or holiday dinners. I’ve served it at summer barbecues, potlucks, and even brunches. It’s that adaptable; you can enjoy it any time of year. Just imagine a slice of warm cornbread topped with honey butter on a sunny afternoon.

Make It Your Own

What I love most about Sour Cream Cornbread is how easy it is to customize. Feel free to add in jalapeños for a spicy kick, or mix in some cheddar cheese for extra richness. The possibilities are endless, and that’s part of the fun!

Leftovers Are a Treat

If you happen to have any leftovers (which is rare!), they keep well. Just store them in an airtight container and enjoy them over the next few days. You can even reheat slices in the toaster for a crispy edge.

Shopping List for Sour Cream Cornbread

When it comes to making Sour Cream Cornbread, the ingredients are simple yet essential. Each one plays a crucial role in creating that perfect balance of moisture, flavor, and texture. The key players include cornmeal, which provides the distinctive base, and sour cream, which adds a creamy richness. Together, they create a delightful cornbread that you’ll want to make again and again.

Canola oil – ¼ cup: This oil serves as the fat in the recipe, helping to keep the cornbread moist and tender. You can also use vegetable oil if you prefer.
Sour cream – 1 cup: The star ingredient that adds moisture and a subtle tanginess that enhances the overall flavor.
Creamed corn – 1 (15-ounce) can: This ingredient gives added sweetness and moisture, creating a lovely texture in the cornbread.
Eggs – 3 large: Eggs help to bind the ingredients together and contribute to the structure of the cornbread.
Yellow cornmeal – ⅔ cup: The traditional base of cornbread, providing that classic corny flavor and texture.
All-purpose flour – 1 cup: This balances out the cornmeal, giving the cornbread a lighter texture.
Sugar – ½ cup: A bit of sugar enhances the sweetness of the cornbread, balancing out the savory elements.
Baking powder – 1 tablespoon: This leavening agent helps the cornbread rise, giving it a light and fluffy texture.
Salt – ½ teaspoon: A necessary ingredient to enhance all the flavors in the cornbread.

Preparation Steps for Sour Cream Cornbread

Making Sour Cream Cornbread is a delightful and simple process that anyone can master. I love how quickly it comes together, making it a perfect choice for any meal. Follow these steps, and you’ll have a beautiful and delicious cornbread in no time!

Preheat your oven to 375°F. This step is crucial as it ensures that your cornbread bakes evenly. A hot oven will help the cornbread rise nicely, creating a fluffy texture.
In a medium-sized bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder. Whisking these dry ingredients together well helps to evenly distribute the leavening agent and ensures a uniform texture in your cornbread.
In a large bowl, stir together the canola oil, sour cream, creamed corn, and eggs until they are well combined. This mixture should be smooth and creamy; it’s important to break up any clumps of sour cream so everything is fully integrated.
Now, gently stir the dry ingredients into the wet mixture. Mix just until combined; overmixing can result in a dense cornbread, and we want it light and fluffy!
Pour the mixture into a well-greased 10-inch cast iron skillet or a 9-inch square baking pan. Ensure that the batter is evenly spread out so it cooks uniformly.
Bake in the preheated oven for 20 to 25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove the cornbread from the oven and allow it to cool slightly in the pan. This will make it easier to cut without falling apart.
Cut into squares or wedges and serve warm. I love to top mine with a pat of butter or a drizzle of honey for added flavor.
Enjoy your Sour Cream Cornbread as a side to your favorite dishes or on its own!

Things Worth Knowing

Room temperature ingredients: Using room temperature ingredients, such as the eggs and sour cream, allows for better mixing and a smoother batter.
Don’t overmix: Overmixing can lead to dense cornbread. Mix just until combined for the best texture.
Test for doneness: Insert a toothpick in the center of the cornbread; if it comes out clean, it’s ready!
Let it rest: Allow the cornbread to cool slightly in the pan before cutting, which helps maintain its shape.

How to Switch It Up

If you want to add a little twist to your Sour Cream Cornbread, here are some fun ideas. You can personalize this recipe in many ways to keep it exciting!

Storage: Leftover cornbread can be stored in an airtight container on the counter for 2 to 3 days. For longer storage, refrigerate for up to 5 to 7 days.
Freezing: You can freeze the cornbread tightly wrapped in plastic and foil for up to 3 months. Just thaw it in the fridge before reheating.
Variations: Add jalapeños for a spicy kick, or mix in shredded cheese for extra flavor.
Mini muffins: For bite-sized treats, pour the batter into a greased muffin pan and bake at 425°F for about 20 minutes.
Serving suggestions: Serve warm with butter, honey, or a sprinkle of fresh herbs for a delightful twist.

What Complements This Sour Cream Cornbread

There are so many delightful ways to serve Sour Cream Cornbread. Here are some ideas that will elevate your meal:

Chili: Pair slices of cornbread with a bowl of hearty chili. The sweet cornbread balances the spiciness beautifully.
Soups: Enjoy it alongside your favorite soup, whether it’s a creamy potato or a chunky vegetable.
Grilled meats: Serve it as a side to grilled chicken or steak for a delicious contrast.
Salads: It’s a great addition to a fresh garden salad, adding a hearty element to lighter dishes.
Holiday meals: This cornbread can be a wonderful side for Thanksgiving or festive gatherings, adding a touch of warmth to your table.

FAQ

Yes, you can experiment with different types of flour, such as whole wheat or gluten-free alternatives. Keep in mind that using a different flour may alter the texture slightly, so you might need to adjust the liquid content or the baking time.

Sour Cream Cornbread pairs wonderfully with a variety of dishes. It’s especially great alongside chili, soups, or grilled meats. You can also serve it with a salad for a well-rounded meal. The cornbread’s sweet flavor complements savory dishes beautifully.

To store your Sour Cream Cornbread, place it in an airtight container. It can be kept on the counter for 2 to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze it wrapped tightly in plastic wrap and foil for up to three months.

Absolutely! You can prepare Sour Cream Cornbread a day in advance. Once baked, let it cool completely, then store it in an airtight container. Before serving, simply reheat it in the oven for a few minutes to bring back its delicious warmth.

Conclusion

In summary, Sour Cream Cornbread is a delightful addition to any meal, bringing warmth and comfort to the table. Its unique combination of flavors and textures makes it a perfect companion for various dishes. I encourage you to try making it yourself; you’ll find it to be not just easy but incredibly rewarding. Enjoy the heartwarming experience this cornbread offers, and share it with your loved ones!