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Sweet, rich Sour Cream Cornbread is so delicious you’d never believe it’s a short-cut recipe! This moist cornbread recipe starts out with a boxed mix but it’s taken to a whole new level with just a few simple ingredients. Perfect served alongside soups, chilis, and stews, this recipe is destined to become a new family favorite!
In This Post
I’m stating right here and now, this is not your average cornbread! If you’re from the South, you know how seriously we take our cornbread. I am a fan of the ‘make it from scratch’ club but this time, I’ve stepped out and made this dish with a short cut.
This recipe for Sour Cream Cornbread starts with a box of Jiffy corn muffin mix. But hold on, there’s a little bit of magic that happens when creamed corn, sour cream, and a few other ingredients are added in. is one of those recipes that’s been around for years. I’ve had it at potluck suppers and tailgating parties. Folks absolutely go nuts over it mostly because it’s just so stinking good. It’s rich, dense and has just the right amount of sweetness.
To make it my own, I added a touch of heat with some cayenne pepper and I baked it in a square baking pan to make it thicker. The results were incredible! This dense, rich Sour Cream Cornbread is a welcome addition to any weeknight meal, potluck, or chili night! A piece of this cornbread is just the thing to sop up all the wonderful flavors of any dish you are making this fall.
What You Need To Make Sour Cream Cornbread
- Jiffy Corn Muffin Mix
- Canned Cream Corn
- Sour Cream – I like to use Daisy Sour Cream but you can use what you have
- Sugar
- Vegetable Oil
- Eggs
- Salt
- Cayenne Pepper – optional
How To Make Sour Cream Cornbread
Begin by preheating your oven to 350 degrees, then lightly coat a 8×8 baking pan with cooking spray. Set that aside until you’re finished making the cornbread batter.
Add the jiffy cornbread mix, creamed corn, sour cream, oil, sugar, eggs, cayenne pepper and salt to a medium sized bowl and mix together until fully combined.
Pour cornbread mixture into prepared baking pan and place in oven for 35 to 40 minutes, or until the top is golden brown. Remove from oven and let cool for 5 minutes, then slice, serve, and enjoy!
Tips For Making Sour Cream Cornbread
- Lightly grease your baking pan with either cooking spray or butter.
- You can use a 9×13 inch pan if you like thinner pieces of cornbread. You can also use a muffin tin with cupcake liners to make cornbread muffins.
- To give the bread even more texture, add in an addition ½ cup of thawed frozen corn to the batter before baking.
- Sour Cream Cornbread is a great make-ahead recipe. Once baked, cover with foil and store in the fridge. Heat in the oven when ready to serve.
- Drizzle with Hot Honey for an extra special kick!
How To Serve This Recipe
Recently I’ve been on a soup kick. My slow cooker and Dutch oven have been doing double duty making some amazing soups that are great for this time of year. One of my favorite weeknight meals is soup and salad because this combination is so easy satisfying after a long day.
But the missing piece to that meal is, you guessed it, bread! This cornbread pairs perfectly with soups, stews, chilis and pretty much any kind of cozy recipe. Whether you’re cooking for your family or you’re cooking for a crowd, this recipe will certainly be a hit!
Recipes To Serve With Sour Cream Cornbread
- Southern Style Chicken Stew
- 15 Bean Soup
- Crock Pot Lemon Chicken
- Award-Winning Southern Soul Chili
- Crock Pot Potato Soup
- Slow Cooker Irish Pot Roast
Equipment
Ingredients
- 1 8.5 ounce box, Jiffy Corn Muffin Mix
- 1 14.75 ounce can, creamed corn
- 1 cup sour cream
- ¼ cup vegetable oil
- ¼ cup sugar
- 2 eggs
- ⅛ teaspoon cayenne pepper
- dash salt
Instructions
- Heat oven to 350 degreed. Lightly coat 8×8 baking pan with cooking spray. Set aside
- In a medium-size bowl, mix together cornbread mix, creamed corn, sour cream, oil, sugar, eggs, cayenne pepper, and salt. Pour into prepared pan. Bake in oven for 35 to 40 minutes until the top is golden brown. Remove from oven and let cool for 5 minutes. Cut into squares and serve.
Nutrition
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Martha Griffith
I added onions chopped up, but everything the same, Everyone loved it. ! Thank you.
Sounds great, Martha!
~Donya
Sadie
This is my new go to for cornbread! I made these for my family and they absolutely loved them. The recipe was very simple… I used all of the ingredients as stated with the exception of the cayenne pepper. Thank you so much for sharing!
Thank you so much Sadie! I’m thrilled you like this recipe.
~Donya
Jeannette
Have you ever tried using Just Egg? I’ve used it in other recipes and it worked great! Bob’s Red Mill also makes an egg replacer (more like a flax egg) which I haven’t tried but it’s an option. I have also used applesauce to replace eggs in baking recipes, which usually works out pretty well. I think Just Egg works best though!
Angela
Has anyone tried this recipe with adding flour? If so, how did it turn out and what was your ratio?
Amine Tharrington
DO YOU THINK THIS RECIPE CAN BE MADE WITHOUT EGGS FOR PEOPLE WHO ARE ALLERGIC TO EGGS?
You can give it a try. I’ve never tested it without eggs.
~Donya
Deborah
Very good and moist
Cat
Could you use butter, instead of oil? I’m also going to use an 8-inch cast iron skillet with a touch of bacon grease in the bottom to get a little bit of crust on the cornbread.
Donya
Hey there Cat!
Thank you so much for your interest in this recipe! Making this dish in a bacon greased cast iron is a great idea, the cornbread will get a beautiful crust on it! You can absolutely use melted butter as an oil substitute in this recipe, it would be delicious. Leave me a comment and let me know how everything turns out, I’d love to hear what you think!
~Donya
Cat
I did use the 8-inch cast-iron skillet with a touch of bacon grease in the bottom and bacon bits in the batter. Yes, a beautiful and delicious crunchy crust! Used butter instead of oil, and put bacon bits in it, no sugar. Also used a full can of corn and it came out perfectly, baked at exactly 40 minutes.
Next time I make this, I may try leaving out the bacon and putting shredded cheddar cheese in it.
The worst thing about this recipe – waiting 5 minutes for it to cool down!!!
Donya
Hey there Cat!
I am so happy to hear that you enjoyed this recipe, it sounds like you made an outstanding cast-iron cornbread! Adding canned corn is a great idea, it gives the dish a wonderful texture, and I’m sure adding shredded cheddar into your next one will be delicious. Since you enjoyed this recipe, you should check out my Creamed Corn Cornbread Muffins, they’re super simple to make and they’re perfect to serve with chilis and stews. Thank you so much for your kind words and your fantastic rating, I really appreciate your support!
~Donya
William
A bit “wet”, had to bake it 55min. Otherwise very good
Donya
Hey there William!
Thank you so much for your interest in this recipe, I’m glad you gave it a try! The batter for this cornbread can be a little wet, if you drain off some of the liquid from the creamed corn next time it will thicken up the mixture a bit. I’m happy to hear you enjoyed the recipe, thank you so much for your support and your rating, if you ever have any questions about a recipe feel free to reach out!
~Donya
Beverly C.
Incredibly easy recipe, and absolutely divine! We ate almost half of it in one dinner, only two of us! This is the best cornbread recipe ever! I only had to adjust the cooking time because I used a 9″ cake pan. Thank you for sharing it! ❤
Linda from Westchester, NY
Thank you so much for posting this recipe! I just tried it today — I did slightly modify substituting whole milk yogurt for the sour cream and a few tablespoons of honey for the sugar. The cornbread came out so moist and delicious. I don’t think I will try another recipe again! Thank you!
Great ideas, Linda!
Thanks for sharing with me. Let me know if you cook more recipes.
Have a great day,
~Donya