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Sour Cream Corn Bread
This easy sour cream corn bread is soft, moist, and full of flavor thanks to sour cream and cream-style corn. Baked in a cast iron skillet for a golden crust, it’s the perfect side for soups, chili, BBQ, or just enjoying warm with butter. Ready in under an hour—no mix required!
Ingredients
- 1 1/2 cups (207 g) yellow cornmeal
- 5 teaspoons baking powder
- 3/4 teaspoon salt
- freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- 1/2 cup (120 ml) vegetable oil
- 1 cup (227 g) sour cream
- 1 14.75-ounce (418 g) can sweet cream style corn
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Instructions
- Preheat oven to 400°F (200°C).
- 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 texture – Fine cornmeal makes a softer crumb, while coarse cornmeal adds a more rustic bite.
- Greasing the pan – Buttering your skillet adds flavor and helps prevent sticking.
- Pan options – If you don’t have a cast iron skillet, use a 10-inch round or 9-inch square metal baking pan. You may need to add a few minutes to the bake time.
- Add-ins – Mix in cheese, jalapeños, bacon, or onions for extra flavor.
- Storage – Keep covered at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.
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