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    You are in: Home / Recipes / Whole Wheat Sour Cream Cornbread Recipe
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    Whole Wheat Sour Cream Cornbread

    Whole Wheat Sour Cream Cornbread. Photo by Cookgirl

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    A Messy Cook's Note:

    I found this recipe on the blog "Ponderings from Picket Fence Cottage" as part of a post on whole foods. It has a really unique flavor, not too "corny" and with a slight tang from the sour cream. The texture is excellent, tender yet firm. Hope you enjoy it.

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    Serves: 9



    Units: US | Metric


    1. 1
      Sift flour and cornmeal together; add soda, cream of tartar, and salt.
    2. 2
      Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
    3. 3
      Add wet to dry ingredients and stir until combined.
    4. 4
      Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.

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    Ratings & Reviews:

    • on March 07, 2010


      WHAT A GREAT RECIPE!!! The thick consistency freaked me out, but I went with it anyway and it was WOW!!!! I did decrease temp to 400 and cook for 25 mins for more even cooking. This would be great spoon bread as well. I made a lot of changes: substituted 2t baking powder for the soda and tartar; brown Splenda Blend for the sugar; 1/4 c egg substitute for egg. All worked well. Also added 1/2 c chopped fresh jalapeno and 1/2 c chopped fresh onion. It was amazing. Chef might want to update directions to include adding the brown sugar for new cooks who want to try this recipe.

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    • on October 26, 2009


      I expect most whole wheat cornbread recipes to be dry and dense and quite frankly rather tasteless. This recipe fortunately was nothing like that. The corn bread turned out flavorful, moist and light. I used half sour cream and half Nancy's plain yogurt and increased brown sugar to 1/4 cup (muscovado sugar). The bread cooked perfectly in 20 minutes in a pre-heated 8" round cast iron skillet. Served the corn bread with honey whipped butter and Wendy's copycat chili. Thank you for posting the recipe. PS It wasn't clear when to add the sugar. I sifted the flour, cornmeal and leavening together then stirred in the sugar. cg

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    • on June 30, 2009


      This was great! I may make it my regular recipe from now on. I didn't use sour cream which sorta defeats the purpose of using this recipe but I liked that it had whole wheat. I like my bread "corny" so I used 1c cornmeal and in place of the sour cream I used homemade buttermilk which was rather thick. I also used whole wheat pastry flour and you couldn't tell that there was WW in it!

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    Nutritional Facts for Whole Wheat Sour Cream Cornbread

    Serving Size: 1 (69 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 188.1
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 4.1 g
    Cholesterol 35.6 mg
    Sodium 428.5 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 2.3 g
    Sugars 3.1 g
    Protein 4.3 g

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