Description
A rich, moist cornbread made with sour cream for an ultra-tender crumb and buttery flavor. Perfect as a side for chili, soups, or enjoyed warm with honey and butter!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 1/4 cup milk
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Instructions
1️⃣ Preheat oven: Set your oven to 400°F (200°C). Grease an 8×8-inch baking dish or line with parchment paper.
2️⃣ Mix dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3️⃣ Combine wet ingredients: In a separate bowl, beat the eggs, then mix in the sour cream, milk, and melted butter until smooth.
4️⃣ Combine batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
5️⃣ Pour into pan: Transfer the batter into the prepared baking dish. Smooth the top with a spatula for even baking.
6️⃣ Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7️⃣ Cool and serve: Let the cornbread cool slightly before slicing. Serve warm or at room temperature.
Notes
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Ultra moist: Sour cream keeps it rich and soft—no dry crumbs here!
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Sweetness tip: Adjust sugar to taste if you prefer a less sweet or sweeter cornbread.
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Best pairing: Delicious with chili, soups, BBQ, or just a pat of butter and drizzle of honey.
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Storage: Wrap tightly and store at room temp for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 min
- Cook Time: 25 min