Sour Cream Cornbread

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Total Time
15 mins
20 mins

Easy, and very moist

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  • 3 large eggs, beaten
  • 1 cup self-rising cornmeal
  • 1 (8 3/4 ounce) can cream-style corn
  • 1 (8 ounce) carton sour cream
  • 14 cup vegetable oil


  1. Heat a lightly greased 8-inch cast-iron skillet in a 400 degree oven 5 minutes.
  2. Combine all ingredients, stirring just until moistened.
  3. Remove prepared skillet from oven, and spoon batter into the hot skillet.
  4. Bake at 400 degrees for 20 minutes or until golden.
Most Helpful

5 5

Self-rising cornmeal is not readily available here in Australia, so used half cornmeal and half self-rising flour. Worked out well, nice and moist, melt in your mouth. Have made this again, didn't have any sour cream, so used buttermilk used just a little bit less. Was just as enjoyable.

5 5

The BEST cornbread I have ever had. Soft on the inside, a little crusty on the outside. The whole family gave this an enthusiastic 5-stars. The sour cream really makes a difference in the texture. Mine usually turns out dry and would choke a horse. Thanks NurseDi.

5 5

This cornbread is just delicious. Moist and soft!! I made this for our Labor Day celebration. My family and guests all thought it was the best. A 5-star delight in my book.