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Sour Cream Cornbread

Scott Phillips

Yield: Yields one 8x8-inch loaf

Servings: 9

This is a lightly sweet and moist yet dense cornbread, delicious on its own or used in stuffing or French toast.


  • 4 oz. (1/2 cup) unsalted butter, melted; more for the pan
  • 6-3/4 oz. (1-1/2 cups) finely ground yellow cornmeal, such as Indian Head Old Fashioned Stone Ground
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 large eggs, at room temperature, beaten
  • 1 cup full-fat sour cream, at room temperature

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 80
  • Sodium (mg): 230
  • Carbohydrates (g): 35
  • Fiber (g): 2
  • Sugar (g): 8
  • Protein (g): 5


  • Position a rack in the center of the oven, and heat the oven to 350°F. Grease an 8×8-inch baking pan.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
  • Fold in the eggs and sour cream with a silicone spatula until just combined.
  • Fold in the butter a little bit at a time until just combined.
  • Pour the batter into the pan, spread evenly with a small offset spatula or the back of a spoon, and bake until the top is just starting to brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Cool on a rack until room temperature, about 20 minutes, then invert onto a plate and serve.


Be sure to use finely ground cornmeal for the correct texture.


Rate or Review

Reviews (2 reviews)

  • User avater
    JasonCLopes | 05/02/2019

    Very tasty sour cream cornbread.

  • kfurlin | 11/12/2016

    My wife and I love this cornbread! We've tried so many recipes and this one is tops with us!

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