search saves

The Best Cornbread Ever (Sour Cream Cornbread)

This is the best cornbread I have ever had. Ever. No exceptions. As written, the recipe makes two pans...so you might want to halve it if you have a smaller family.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • Whisk together oil and sugar until well blended.
  • Add eggs, 2 at a time, and beat well after each addition.
  • Whisk in sour cream and milk.
  • Add dry ingredients and beat just until blended.
  • Let batter rest for 15 minutes.
  • Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
  • Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@A Messy Cook
Contributor
@A Messy Cook
Contributor
"This is the best cornbread I have ever had. Ever. No exceptions. As written, the recipe makes two pans...so you might want to halve it if you have a smaller family."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Maito
    Really liked the texture and what the whole wheat pastry flour lends to this. You definitely will want to put honey on this cornbread though, since it is not sweet at all.
    Reply
  2. ShellSparkles
    Although the cornbread came out very soft and baked perfectly, I didn't care for the wheat in the recipe. I will make it again using green chilies, and white flour and see what happens! Thanks!
    Reply
  3. RuthlessWr
    This cornbread turned out very nicely - it was really moist. However, it was a lot more work than my usual recipe, so I probably won't try it again.
    Reply
  4. Girlymouth
    This was Amazing Cornbread! It really turned out better then I was even hoping. My husband LOVED it and normally he does not really like cornbread. I did not have any whole wheat flour so I used regular but I will definately try that next time. Thanks for the Great Recipe!
    Reply
  5. JifSorrell
    The texture is quite nice and moist. As a personal preference, I would rather have a bit more "corn-iness" in my cornbread. Overall it is good recipe. The only substitute I made was to change 2/3 cup of flour to whole wheat.
    Reply
see 17 more icons / navigate / navigate-down
Advertisement