Moist Sour Cream Cornbread

Finding a good cornbread recipe that’s not too dry or too bland can be surprisingly tricky. Most recipes either leave you with a crumbly mess that falls apart on your plate, or they’re so plain that you need to smother them in butter and honey just to make them edible.

That’s where this sour cream cornbread comes in. The sour cream keeps it incredibly moist without being heavy, and it has just the right amount of sweetness to complement any meal – whether you’re serving it alongside chili, fried chicken, or just eating it warm with a pat of butter.

What Kind of Sour Cream Should I Use?

Regular full-fat sour cream is your best bet for this cornbread recipe, as it gives you that rich, moist texture that makes this bread so good. Light or reduced-fat sour cream will work in a pinch, but your cornbread might turn out a bit less tender and flavorful. If you don’t have sour cream on hand, you can substitute with plain Greek yogurt, though the tanginess will be slightly different. Just make sure whatever you use is at room temperature or close to it, as this helps it mix more evenly into your batter and prevents any lumps.

Options for Substitutions

This cornbread recipe is pretty forgiving when it comes to swaps:

• Sour cream: If you’re out of sour cream, plain Greek yogurt works great as a 1:1 substitute. You can also use buttermilk, though you’ll want to reduce the regular milk to 2 tablespoons to keep the right consistency.
• Milk: Any milk works here – whole, 2%, almond, or oat milk. Just stick with whatever you have in the fridge.
• Butter: You can swap melted butter with vegetable oil or melted coconut oil if needed. The texture will be slightly different but still tasty.
• Yellow cornmeal: White cornmeal is a fine substitute and won’t change the taste much, just the color. However, don’t try to use corn flour or masa harina – these are ground much finer and will give you a different texture.
• Sugar: If you prefer less sweet cornbread, you can cut the sugar down to 2 tablespoons or even leave it out completely for a more savory version.

Watch Out for These Mistakes While Baking

The biggest mistake people make with cornbread is overmixing the batter, which activates too much gluten and creates a tough, dense texture instead of the tender crumb you’re looking for – mix just until the dry ingredients are moistened, even if you see a few lumps.

Another common error is skipping the step of letting your batter rest for 5-10 minutes before baking, which allows the cornmeal to hydrate properly and gives you a more even texture throughout.

Don’t forget to check your cornbread at the 20-minute mark with a toothpick inserted in the center, as overbaking will dry out the sour cream’s moisture and leave you with crumbly, disappointing results.

For extra flavor, try preheating your baking pan with a tablespoon of butter in the oven before adding the batter, which creates a crispy, golden crust on the bottom and edges.

What to Serve With Sour Cream Cornbread?

This cornbread is perfect alongside a big bowl of chili, whether you go for beef, turkey, or vegetarian – the slightly tangy sour cream flavor pairs beautifully with all the spices. It’s also great with barbecue dishes like pulled pork, ribs, or brisket, since the soft, moist texture balances out smoky meats. I love serving it with soups and stews too, especially things like chicken tortilla soup, black bean soup, or a hearty vegetable stew. You can also enjoy it on its own as a snack with a pat of butter and a drizzle of honey for a sweet and savory treat.

Storage Instructions

Store: Keep your sour cream cornbread fresh by covering it tightly with plastic wrap or aluminum foil right in the baking pan, or transfer it to an airtight container. It’ll stay moist at room temperature for 2 days, or in the fridge for up to a week.

Freeze: This cornbread freezes really well for up to 3 months. I like to wrap individual pieces in plastic wrap, then put them all in a freezer bag so I can grab just what I need. You can also freeze the whole pan wrapped tightly in a double layer of foil.

Reheat: Warm up slices in the microwave for about 20-30 seconds, or wrap them in foil and heat in a 350°F oven for 10 minutes. If you want a crispy edge, skip the foil and just heat it unwrapped for the last few minutes.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 27-32 g
• Fat: 85-95 g
• Carbohydrates: 200-220 g

Ingredients

For the dry mix:

• 1 cup all-purpose flour (King Arthur all-purpose flour)
• 1/2 tsp baking soda
• 1/4 cup sugar
• 1 cup cornmeal (yellow, for authentic cornbread texture)
• 2 tsp baking powder
• 1 tsp salt

For the wet mix:

• 4 tbsp butter, melted (unsalted)
• 1/2 cup whole milk
• 1 large egg, beaten
• 1 1/4 cup sour cream (makes the cornbread moist and tender)

Step 1: Prepare Your Pan and Preheat the Oven

• 8-inch baking pan

Preheat your oven to 400°F and generously grease an 8-inch baking pan with butter or cooking spray, making sure to coat the bottom and sides evenly.

This ensures the cornbread won’t stick and will bake evenly throughout.

While the oven preheats, you can move on to your mise en place.

Step 2: Mix the Dry Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.

This step distributes the leavening agents throughout the dry ingredients so you get an even rise and tender crumb.

I like to sift these together for extra lightness, especially if you’re using baking powder that’s been sitting in your pantry for a while.

Step 3: Combine the Wet Ingredients

• 1 large egg, beaten
• 1/2 cup whole milk
• 4 tbsp butter, melted
• 1 1/4 cup sour cream

In a separate bowl, whisk together the beaten egg, milk, melted butter, and sour cream until smooth and fully incorporated.

The sour cream is what makes this cornbread incredibly moist and tender, so make sure it’s well blended with the other liquids to avoid lumps.

Step 4: Combine Wet and Dry Ingredients and Bake

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2
• prepared 8-inch baking pan from Step 1

Pour the wet ingredient mixture from Step 3 into the dry mixture from Step 2.

Stir gently with a spatula or wooden spoon just until the ingredients are combined—the batter should look slightly lumpy, not smooth.

Overmixing develops gluten and makes cornbread tough, so resist the urge to stir too much.

Pour the batter into your prepared pan and smooth the top gently.

Bake for 20–25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 5: Cool and Serve

Remove the cornbread from the oven and let it cool in the pan for about 10 minutes—this allows the structure to set while it’s still warm enough to cut cleanly.

I like to turn the cornbread out onto a wire rack after this initial cooling so the bottom doesn’t get soggy from steam.

Serve warm or at room temperature, and it keeps well for up to 2 days in an airtight container.