Savory Sour Cream Cornbread, it's Divine!

Cornbread is the perfect vehicle 
for sopping up the things 
that are 
on your plate!

Those cracks are a good thing in cornbread!

Everyone has their foibles ~ for me, it’s that corner slab of cornbread ~ the slice with two crispy edges.  Grandma liked it crumbled, submerged in a glass of cold buttermilk, and eaten with a spoon ~ whatever floats your boat...

Native Americans were grinding maize for their daily fare thousands of years before European explorers arrived in the New World.  
Native Americans sowing maize in little mound

From the Chickasaw, Cherokee, Creek, Choctaw, and other tribes, these European settlers learned their recipes and procedures for cooking with maize.  
A Huron woman grinding maize
Native American kneading dough

The colonists knew a good thing when they tasted it, perceived the benefit of utilizing the natural resources they had in their new land, and soon swapped traditional grains with cornmeal in the bread recipes they brought with them from Europe.  

Early Americans harvesting corn

Corn lends itself to change effortlessly, therefore the diversity of cornbread recipes through time, in regards to ingredients and cooking advances, have assured the grain of keeping its important place in American cuisine.  

If you’ve visited here before, you may know how much I love cornbread and how many recipes I’ve tried in "my quest for the best," this one is nearly there.  

This recipe produces a cornbread that ditches the traditional buttermilk, replacing it with sour cream.  The cornbread crumbles in your mouth like it should ~ not in your hand, thanks to the addition of sour cream.  The result is rich moist cornbread.

Sugar or not?  I’ve said that old Southern saying before, “If there’s sugar in the cornbread, there’s a Yankee in the kitchen!" Add a spoonful or two at your own risk, if you want.

For me, that corner slab of cornbread is at its best with butter and a little honey, or with a bowl of thick homemade bean soup:  slice the cornbread in half, slather it with butter, smother it with bean soup and top it with a dollop of ketchup.  That is definitely a favorite meal of mine...
Voila, baked!

Enjoy this cornbread any time, year round, from breakfast to brunch, to dinner, from your Easter ham to your Thanksgiving turkey.  Deliciousness knows no season!

Cut it into squares, wedges or sticks and serve with softened butter...

It's divine with honey or jam too!

Printable recipe


½ cup butter, melted
1½ cups all-purpose flour
½ cup cornmeal (I use stone-ground)
1 tablespoon baking powder
½ teaspoon salt
⅔ cup milk 
½ cup sour cream
1 large egg, room temperature


Preheat oven to 400°.
Coat an 8x8-inch pan with non-stick cooking spray, set aside.
In a smaller bowl, whisk together the flour, cornmeal, baking powder and salt.
In a separate bowl, whisk together milk, sour cream, and egg; slowly whisk in melted butter.
Pour wet ingredients into the dry ingredients and stir just until combined and there are no lumps, do not over-mix.
Pour batter into prepared pan and smooth the top with a rubber spatula.
Bake for about 20 to 25 minutes, until toothpick inserted into the center comes out clean.
Slice and serve.



Angie's Recipes said...

With a bowl of hot steaming soup, these sour cream cornbread would make a really cozy,delicious and comforting dinner!

Motions and Emotions said...

I love reading the history of corn breads and with just few ingredients you prepared a lovely moist corn bread..

DUTA said...

I'm a huge fan of cornmeal, polenta, popcorn and all the derivates. It goes well with just about everything: creamy, solid, soup. Taste is divine ,as you put it.
Your squares look elegant considering such a simple, popular dish.
Your historical briefing sounds very interesting!

Pam said...

Thanks, Angie! Yes, great with just about anything. take care

Pam said...

Thanks M&E! Cornbread has been around for a long time and is still good.

Pam said...

Me too, Duta! Yes, it does go with about everything. Glad you liked it. Thanks!

Anne in the kitchen said...

Looks and sounds delicious
The Ten Commandments of Southern Cornbread
Thou shalt not put sugar in thy Cornbread
Thou shalt not bake Cornbread in anything but a black preheated hot oiled cast-iron skillet
Thou shalt use only pre-heated bacon fat or real butter in thy Cornbread
Thou shalt not use wheat flour in Cornbread
Thou shalt only use buttermilk in thy cornbread
Thou shalt not use jalapeno peppers in thy Cornbread
Thou shalt eat Cornbread slathered with butter
Thou shalt not covet thy neighbors Cornbread
Thou shalt not put sugar in thy Cornbread
Thou shalt not put sugar in thy Cornbread
Thou shalt not put sugar in thy Cornbread
“The North thinks it knows how to make cornbread, but this is gross superstition,” (Mark Twain)

Pam said...

Love it, Anne! Makes sense to me, especially that sugar thing. Thanks for sharing! Take care

Rhodesia said...

This sounds really good but for the sour cream I would have to use creme fraiche there are somethings that are difficult to get here and sour cream or buttermilk are impossible!! Creme friache is apparently sour cream but it does not taste sour to me!! You have said 1/2 sour cream but 1/2 what, I presume cup? Corn bread is not really known here and I have not made it for a while, thanks for the reminder. It will be on the menu here very soon and I have copied the recipe. Take care Diane

David said...

Pam, My wife and I both love corn bread and your sour cream version sounds just luscious! Add our Amish butter and some strawberry jam or marmalade and I'd be a very happy camper! Take Care, Big Daddy Dave

Mae Travels said...

I'm from St.Louis which is on the border between North and South. And I live quite near Chelsea, MI, home of the Jiffy plant where all the Jiffy mixes in the world are made. So I like ANY kind of cornbread. No commandments for me. Jalapenos? Sugar? Buttermilk? Ordinary pan? Cast iron pan? Bacon fat? Butter? They are all FINE!!

Sour cream sounds like a great idea too.

best... mae at

Kitchen Riffs said...

Really like the idea of sour cream -- gotta try that. And I agree about that corner slab -- it's the best! Fun post -- thanks.

Shug said...

Oh gosh....we have it so easy! Can you imagine all of the work it took just to make cornbread......way back in the day. My favorite part of any cornbread in the crusty corners....

Ron said...

Pam, I had to laugh as my grandmother always had the day old corn bread with buttermilk. I love cornbread, even with a little sugar and I love buttermilk, but not together. My grandpa would crush up saltines and have them with warm fresh cows milk on top. I never got into that, but then I was was a rebellious hippy raised on a country truck farm.

Juliana said...

I have not baked cornbread in ages, and I am loving your version with sour cream...looks fantastic Pam!
Have a great weekend!

Karen (Back Road Journal) said...

I totally sugar in the cornbread. Our tastes are the same as I like the corner piece as well. :)

Pam said...

Thanks, Diane! Yes, it's 1/2 cup sour cream. Hope you try the recipe and like it! Take care

Pam said...

Hi Dave! I'm all for it, except the strawberry jam, none here so it will be blueberry, raspberry or cherry here.

Pam said...

Hi Mae! Jiffy mixes work for me too. It's all fine with me, except for the sugar, don't like sweet cornbread. Bacon fat, buttermilk, cast iron pan, woo hoo!

Pam said...

Hi John! Sour cream is great, it will not crumble and adds good taste. Thanks!

Pam said...

Yes, I can Shug! That was a lot of work back then for sure.

Pam said...

Ha! Cornbread and any kind of milk doesn't work for me, but Grandma got every last drop out of her glass of it. Saltines is a new one though, think I'll pass on that too. Thanks!

Pam said...

Thanks, Juliana! I don't make it often enough. You have a wonderful weekend!

Pam said...

It's a win, win for us, Karen! Have a good day!

Mae Travels said...

AND I did make cornbread a couple of nights ago, with chili of course. We ate it for breakfast but just warmed up because it had cheese & bell peppers in it (heretic that I am)... that wouldn’t go with buttermilk even if we had any.

thanks for the inspiration! mae at mae

Melinda said...

Love cornbread with soup or chili.
Butter only well melted.

Now guess what I am hungry for?

M : )

Jennifer said...

What a wonderful recipe for cornbread! I love the fact that it has no sugar, my mom is a big health fanatic and this is a giant plus in her book :)

Liz That Skinny Chick Can Bake said...

I'd love a slab with butter, too!! Perfect to round out so many meals!!

SavoringTime in the Kitchen said...

I think I have everything to make this tonight! Sounds delicious, Pam!

Pam said...

Cornbread! Yes, I agree! thanks!

Pam said...

Great Jennifer! It doesn't need any sugar. 😊

Pam said...

Thanks, Liz! It works with most meals.

Pam said...

Thanks, Susan! Glad you like it!

SavoringTime in the Kitchen said...

I did make it and it was divine! I had made a simple tuna salad earlier in the day and thought it would taste good with that and it certainly did :) T

Pam said...

Woo hoo! Great, Susan! Glad you liked it! Thanks for letting me know!

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
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You know, nobody can ever cook as good as your mama. Paula Deen
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