Sour Cream Cornbread


  • 2 1/4 cups cornmeal
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup sour cream
  • 1 cup milk
  • 2 large eggs

This is a delicious recipe for a crumbly-tangy cornbread that anyone can enjoy!

Serves 10-12


Preheat the oven to 350 degrees Fahrenheit

Lightly spray a 13 x 9 x 2- inch baking pan with vegetable oil spray.

Whisk together the cornmeal, flour, baking soda, sugar, baking powder and salt. Set aside.

In another bowl, whisk the butter with the sour cream, milk, and eggs.

Pour the wet ingredients into the dry ingredients and stir just until blended.

Scrape the batter into the prepared pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out dry.

Let the cornbread cool a little before cutting into squares and serve warm or at room temperature.