Sour Cream Cornbread



At last, a recipe for cornbread that I can make any time! Most recipes call for something I never have on hand — buttermilk. This recipe uses sour cream instead, and produces a flavorful, moist end product. I did cut this recipe in half since the original is made in a 9 x 13″ baking dish and serves 16. A half-recipe can be baked in a 8 x 8″ pan or in a traditional cast iron skillet. Easy and delicious!! (Served here with Italian Sausage Soup.)



  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1 1/3 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 1 cup butter, melted
  • 4 eggs


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13-inch baking dish.
  2. Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.



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