A few months ago I took cornbread to a party and someone asked for the recipe. Although I’ve made this cornbread recipe for close to 10 years, I realized I had never shared it with you all. It is past time!
I’m picky about my cornbread. If it isn’t moist and tender, I pass it up. I don’t want it so crumbly that you can’t cut a slice and pick it up, but I also don’t want it so sweet it tastes like cake.
This is our best cornbread recipe, the perfect blend of ingredients, and it’s ready in just over 30 minutes.
Why you’ll love this sour cream cornbread recipe:
Flavor: The sour cream in this recipe gives the bread a warm, tangy flavor. It has that classic cornbread taste you know and love with a hint of tangy and sweet.
Texture: The texture of this cornbread is moist and tender. It has a slight crumb to it as many cornbreads do, but it will not crumble apart in your hands.
Source: This recipe comes from my Mennonite Community Cookbook. My mom had this recipe book during my childhood and as soon as I got married I knew I needed my own copy. These are recipes that stand the test of time.
What makes cornbread moist?
The amount of fat in cornbread is what makes it moist. This recipe is moist because it has eggs, butter, sour cream and whole milk, all of which have fat in them. It’s not depending on just one fat, but 4 fats to keep it moist.
For that reason, it’s best if you use full fat sour cream and whole milk. Although low fat milk or low fat sour cream will work, the cornbread will not be as moist.
Here’s what you’ll need to make this recipe today:
Cornmeal. I use yellow cornmeal. I’ve also used corn flour, but I measure it carefully and don’t pack it in the measuring cup.
Flour. Using a combination of cornmeal and flour allows for a lighter textured cornbread.
Baking soda. To help the cornbread rise.
Cream of tartar. Cream of tartar is acidic and helps the baking soda rise. It helps with that light and fluffy texture.
Sugar. This is just enough to make your cornbread lightly sweet.
Butter. I use salted butter. Unsalted butter will work as well.
Sour cream. Full-fat sour cream.
Whole milk. 2% works in a pinch.
How to Make Sour Cream Cornbread
Prepare. Preheat the oven to 425ºF. Spray a 9×13” baking pan with cooking spray. Corn bread is amazing in a cast-iron skillet or baking pan.
Mix. In a large bowl, whisk together the cornmeal, flour, baking soda, cream of tartar, salt and sugar. Add beaten eggs, melted butter, sour cream and milk to the dry ingredients. Stir just until evenly combined.
Bake. Pour the batter into the prepared baking dish. Bake for 23 minutes or until the cornbread tests done. Insert a toothpick into the center of the cornbread and it should come out clean.
Add a finely diced onion or jalapeño for more flavor.
Want sweeter cornbread? Add more sugar.
Make cornbread muffins. They’ll take a shorter time to bake so watch them closely.
Add ½ to 1 cup of shredded cheddar cheese to the batter.
Preheat the oven to 425ºF. Spray a 9×13” baking pan with cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, baking soda, cream of tartar, salt and sugar.
Add the beaten eggs, melted butter, sour cream and milk.
Mix just until evenly combined.
Pour the batter into the prepared baking dish.
Bake for 23 minutes or until the cornbread tests done.
Serve warm. Store leftovers in an airtight container.
Refer to the article above for more tips and tricks.The calories shown are based on the cornbread being cut into 15 pieces, with 1 serving being 1 slice of cornbread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**