Sour Cream Cornbread

Sour Cream Cornbread

Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.

10 min. prep time
8 servings
858 Ratings


1/4 cup Land O Lakes® Butter, softened
3 tablespoons sugar
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda


Heat oven to 425°F. Grease 9-inch round baking pan; set aside.

Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg, at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.

Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Recipe Tip

- Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.

- This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F, 18-22 minutes. 9 servings

- Spray pan with no-stick cooking spray before baking quick breads like cornbread.

Nutrition Facts (1 serving)

Calories: 225

Fat: 10g

Cholesterol: 80mg

Sodium: 370mg

Carbohydrates: 28g

Dietary Fiber: 1g

Protein: 6g

Recipe #11251B©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

This is so good! I followed the recipe except for the sour cream as I always use thick yogurt, and the flour, as I did half all-purpose and half corn flour. Next time I will probably just use all-purpose as mine came out slightly crumbly. I will make this again for sure!
This is an easy cornbread recipe and very tasty. I used almond milk and self rising cornmeal, not needing the baking soda and baking powder. I also substituted honey for sugar using the same proportions.
I've tried for most of my adult life to get a cornbread recipe this good. I'm 69 years old and have finally found the best. This is it!
The best cornbread muffins I have ever tasted! Very moist!
I've tried numerous recipes for corn bread, and this is the best one I've found. It's tasty and moist--just what I was looking for.
This is our favorite cornbread recipe and we've tried many. I do substitute an equal amount of honey or maple syrup for the sugar. This is just perfect and very moist. I get many compliments when I serve this at pot lucks and it is always requested when my husband makes chili at the firehouse.
Excellent, I used greek yogurt instead of sour cream.
I only used 1 tsp sugar, less flour, a little more cornmeal. The cornmeal I used was self rising so I did not use the baking powder, salt or soda. It was delicious!

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