Sour Cream Corn Bread
This wonderful Sour Cream Corn Bread skips the mix for a homemade version that’s still quick and easy. It’s such a great companion to so many meals!
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 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’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, and a cast iron skillet for baking.
It has long intrigued me that this corn bread has a can of creamed corn in it. It adds a lot of flavor and just a bit of sweetness. I actually don’t use very many canned goods in my cooking and baking. I prefer fresh if at all possible. But this recipe is such a favorite that I gladly open a can of creamed corn to mix into the bread batter. I love the added flavor!
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!
More Easy Dinner Bread Recipes
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Sour Cream Corn Bread
Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
This quick and easy Sour Cream Corn Bread is a great companion to so many of your favorite dinners!
- 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 vegetable oil
- 1 cup (227g) sour cream
- 1 14.75-ounce (418g) can sweet cream style corn
- 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.
*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.