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Cornbread with butter and honey.

Fluffy Sour Cream Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 20 pieces 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American


Sour Cream Cornbread is the best side dish to pair with all of your favorite hearty chilis, stews, and soups. Nothing beats a golden piece of soft, tender homemade cornbread!


  • 2 cups cornmeal (not stone ground)
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups sour cream
  • 4 eggs, lightly whisked
  • 1 cup butter, melted


  1. Preheat oven to 375°F. Coat a 9×13- inch baking dish with cooking spray and set aside.
  2. In a large bowl whisk together the cornmeal, flour, sugar, baking soda, and salt until combined.
  3. Stir in sour cream and eggs until smooth. Gradually add in the melted butter until evenly mixed.
  4. Pour the batter into the prepared baking sheet and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Serve warm or at room temperature.


  • Storage: Store airtight for up to 3 days.
  • How to Know When It’s Done Baking: When a toothpick inserted into the center comes out clean, you’ll know the cornbread is ready to be removed from the oven.
  • Use Full-Fat Sour Cream: Reduced-fat sour cream will work in a pinch, but full-fat sour cream yields the best results.
  • Can I Make Cornbread Muffins? Sure! The baking time will shorten a little (check them at 25 minutes), but you can definitely make muffins.
  • Toppings for Cornbread: I like to enjoy my cornbread with some honey and butter.
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