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–+ servings
A woman with curly hair, wearing a white shirt and beige apron, smiles in a kitchen while holding a plate with a loaf of sliced bread. Wooden cabinets and kitchen items are visible in the background.

Sour Cream Cornbread

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

  • 3/4 C Yellow Cornmeal
  • 1 C All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cream Of Tartar
  • 3 TBSP Sugar
  • 1 Large Egg beaten
  • 1 C Sour Cream
  • 1/4 C Whole Milk
  • 2 TBSP Butter melted

Instructions

  • Preheat the oven to 400°F. Grease a 9x5 loaf pan and set aside.
  • In a mixing bowl, add the cornmeal, flour, baking soda, salt, cream of tartar, and sugar, then whisk until combined.
  • In a separate bowl, whisk together the egg, sour cream, milk, and melted butter.
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Transfer the batter to the prepared loaf pan and spread evenly.
  • Bake on the middle rack for 30-35 minutes, or until golden brown and set in the center.
  • Remove from the oven and serve warm.

Notes

Do not overmix the batter or the cornbread may turn dense.
This cornbread pairs well with chili, BBQ, or soups and stews.
Leftovers can be stored covered at room temperature for up to one day or refrigerated for up to three days.