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
- Pepper: Use freshly ground pepper to your tastes.
- 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.
- 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.