This wonderful Sour Cream Corn Bread skips the mix for a homemade version that’s still quick and easy. It’s a tried and true favorite and such a great companion to so many meals!
Corn Bread with Creamed Corn
Recently, Quinn and I were doing some meal planning and I penciled in “corn bread” to go along with one of our meals. As soon as I did, I realized that I had never shared my go-to corn bread recipe with you. Well, that had to change as soon as possible because, believe me, you need this recipe in your life.
I’ve had this recipe for Sour Cream Corn Bread in my collection for many years. It came from my mother, although I have no idea where the recipe originated. She made this corn bread as far back as I can remember, and it’s become my favorite as well.
This corn bread is a bit different from traditional corn bread in its flavor and texture. To me, it has more flavor and a softer, fluffier texture. We love it alongside so many meals, from our favorite tortilla soup to just a simple bowl of chili. Spread a little butter on a warm slice, and you’ll be in corn bread heaven!
I couldn’t begin to guess how many times I’ve made this corn bread. And I’m still just as enamored with it as I’ve always been. I hope you’ll give it a try and love it as much as we do!
What You’ll Need
The key ingredients here are the corn meal, sour cream, and corn!
- Corn meal: Look for corn meal alongside the flour and other baking ingredients. They’re available in different grinds, so you can control the texture of the corn bread.
- Baking powder
- Salt
- Pepper: Use freshly ground pepper to your tastes.
- Eggs
- Vegetable oil
- Sour cream: Full-fat sour cream works best.
- Cream style corn: The canned corn makes this corn bread so flavorful and adds a little sweetness.
Add-in Ideas
- 1/2 to 3/4 cup shredded cheese
- a few chopped jalapeños
- a handful of crumbled cooked bacon
- about 1/2 cup chopped onion
How to Make Sour Cream Corn Bread
I’ve seen many other recipes for Sour Cream Corn Bread, but most of them use a corn bread mix. This one skips the mix in favor of more of a from-scratch approach. Even with taking the homemade route, this is an amazingly simple recipe. You just need one bowl for mixing, a mixing spoon, and a cast iron skillet for baking.
Prepare for baking. Heat the oven to 400°F. Lightly grease a 10-inch cast iron skillet. I like to use butter to grease the pan to add a little buttery flavor. If your skillet is well-used and maintained with oil, you may not need to grease it. If you don’t have a cast iron skillet, try making this corn bread in a 10-inch round or 9-inch square metal baking pan. You may need a slightly longer baking time.
Combine the dry ingredients. Mix the corn meal, baking powder, salt, and pepper in a large bowl.
Add the wet ingredients. To the mixed dry ingredients, add the eggs, oil, sour cream, and corn. Stir just until combined.
Bake the corn bread. Transfer the batter to the prepared pan, and bake for 40-45 minutes. You’ll know it’s done when the bread is browned and a pick inserted into the center comes out clean.
How to Store Leftovers
This Sour Cream Corn Bread should keep tightly covered at room temperature for up to 3 days. Refrigerate to add a few more days to that. Reheat slices in the microwave for serving.
To freeze the corn bread, let it cool completely. Then wrap it tightly in plastic wrap and either wrap again in aluminum foil or place in a freezer bag. It should keep up to 3 months in the freezer. Thaw overnight in the refrigerator or for a couple of hours at room temperature.
Sour Cream Corn Bread
This quick and easy Sour Cream Corn Bread is a great companion to so many of your favorite dinners!
Ingredients
- 1 & 1/2 cups (207g) yellow corn meal*
- 1 & 1/2 tablespoons plus 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- 1/2 cup (118ml) vegetable oil
- 1 cup (227g) sour cream
- 1 14.75-ounce (418g) can sweet cream style corn
Instructions
- Preheat oven to 400°F.
- Combine corn meal, baking powder, salt, and pepper.
- Add the eggs, oil, sour cream, and corn. Mix just until combined.
- Transfer the batter to a lightly greased** 10-inch cast iron skillet.
- Bake 40 to 45 minutes, or until the corn bread is browned and a pick inserted into the center comes out clean.
Notes
*Cornmeal is available in different grinds, which will affect the weight. The package should have some information about weight, usually per 1/4 cup.
**If you maintain your skillet with oil, you may not need to grease it at all. I'd recommend buttering the skillet if you want to ensure that the corn bread doesn't stick. Plus, it adds a bit of buttery flavor to the bottom and sides of the crust.
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38 Comments on “Sour Cream Corn Bread”
My mother also used this recipe and our family loves it. She told me she got the recipe from a magazine at the “beauty shop”, aka hair salon.
That sounds just like my mother and her weekly beauty shop visits. 🙂
I would love to make this for my family but am concerned with no flour and only corn meal ….that it will taste too “gritty”. Wondering how the texture is …although I assume it is great if you’re posting! Can you let me know? Does the creamed corn and sour cream offset any grittiness?
PS Love your website!
Hi, Kelly! We don’t find this corn bread gritty, especially compared to traditional corn bread. The sour cream and the liquid from the corn definitely help with that. Corn meals are available in different consistencies, too, so you might look for a finer grind to minimize any grittiness.
I like the sound of this recipe but do you think I could substitute thick Greek yoghurt for the sour cream with the same results? Thanks, Kit White
Hi, Kit. Theoretically, that should work. You would get about the same consistency. Personally, I’d be hesitant to do that because I wouldn’t want to alter the flavor, but that’s just my preference.
Do I thank you? Do I thank your mom? Well how about thanks to you both! This recipe was a huge success last night, even with a comical twist. We are a small family of 2, and I decided to halve the recipe, pouring the batter into a 6 1/2 inch cast iron skillet. A bit too much batter in the pan, yielded some oven rack and floor clean up this morning. But what was in the skillet, was fabulous. Flavor filled, moist, yet crusty on the exterior. My half recipe yielded about 20 oz. batter by weight. Next time I will simply weigh out less of the half recipe….maybe 17 oz. This will be made often, and not simply because of the ease. This is some deeply delicious and different cornbread from any version I’ve made. I found the 45 minutes baking time to be spot on, regardless of halving the recipe.
I’m glad it was a hit, oven overflow notwithstanding. 🙂
I love that you add sweet corn to this recipe — I can’t wait to try it!
Do you not have to us any oil in the pan to keep the bread from sticking?
I’ll always err on the side of caution….for our rendition last night, I used a little vegetable shortening to grease the cast iron skillet. That being said, I’ve found over the years, that a well seasoned Cast Iron skillet eventually takes on some qualities of a non-stick pan.
Hi, Patricia. It depends on your skillet. Well-used skillets usually don’t need it, but it doesn’t hurt anything to grease it a bit. You can use butter or oil to grease it if you like.
Recipe sounds wonderful but my dilemma is do I have to use a cast iron skillet? Is there another option
Hi, Leigh. You can try baking it in a 10-inch round or 9-inch square baking pan. You might need to add a little bit more baking time. Just check it after the suggested time and decide from there.
you state in the recipe 114.75 oz. can of creamed corn?
Hi, Connie. There’s a space in there, so it’s 1 can of 14.75 ounces.
I have made this recipe half a dozen times now, figured it was time to thank you – I do mix it up sometimes, this last time I used self rising buttermilk white cornmeal mix and added 1/2 cop shredded medium cheddar and 1/2 cup crumbled bacon – just omitted the baking powder and salt, it came out phenomenal – it is always popular at our supper table – thanks so much for sharing! I finally wrote it down in my cookbook because it is a keeper – so probably won’t have to visit the link again : )
I’m glad it’s such a hit, Lorri! It’s definitely a big favorite in my house.
This is a great recipe! I decided to make cornbread muffins with the batter. It made 18 using regular size cupcake pans. They tasted like little corn souffles. Thank you so much for coming up with this winner of a recipe.
I’m glad you enjoyed the recipe, Lucy!
How long did it take for muffins?
I was just wondering how long this would take for muffins?
Hi, Miriam. I’ve never made this recipe as muffins, but I’d guess they’d need 25 to 30 minutes. Just keep an eye on them as they get around the 20 minute mark.
do you have a recipe for sour dough cornmeal without using a sourdough starter?
Sorry, I don’t.
Hi Jennifer,
Is there any chance of baking this in a regular pan or pyrex baking dish rather than a skillet. The recipe sounds wonderful and I’d love to try it but don’t have a skillet.
Thanks so much!
Hi, Diane. You can bake it in a 10-inch round or 9-inch square metal baking pan. You won’t get the same crispiness around the edges, but it will still be good. I generally don’t recommend glass pans for baking.
A great recipe..I was also concerned about the no flour in this, but found that if I sift the corn meal it comes out fluffy and light, and with the eggs and sour cream it holds together well, and is delicious!
Thanks!
Can easily use this recipe to make Mexican Cornbread too. Use above recipe and…
Just add about 3/4 cup of grated any kind of cheese, several jalapeños with seeds removed..to your taste. May need a 1/2 c or so of milk or buttermilk mixed in so the batter will be light and fluffy. Bake the same.
Jennifer, I noticed in the recipe it calls for “1 and 1/2 Tablespoons and 1/2teaspoon of baking powder”, that is a lot of BP. Do you need to add 1-2 tsp of sugar so it won’t be bitter, or does the cream corn take care of that?
Hi, Virginia. I have made it many, many times exactly as written and don’t find it bitter at all.
Thank you for a reliable gluten free recipe! Turns out great!
I’m glad you like it, Shelby!
Hello
I am new to your blog and I am loving the recipe selection so far.
I made your sour cream corn bread and it was wonderful. The only thing is it had a chemical taste to it.
I am wondering if it was the baking powder? I used Quaker brand corn meal.
Thank you
Hi, Katharine. I’ve found that some people are more sensitive to the taste of baking powder. I don’t get that taste with a good dose of baking powder, but some people do. You could try dialing it back a bit. You may not get quite the same texture, but you’d cut back on that taste you experienced.
This made a perfect corn bread. I added jalapeno for a little kick. Worked out great. Thanks for posting this fine recipe. My family thanks you.
I’m glad you like it, Robert!
For even more flavor, place your oil in the skillet, add 1/3 cup to 1/2 cup bacon bits. Heat a bit to flavor the oil. Cool then remove bacon bits from the oil and add to wet ingredients. Also, an onion chopped fine and added to the wet ingredients adds a bit more moister to the batter. For those who enjoy the taste of jalapeno, add some to the wet ingredients, as well.