Sour Cream Cornbread Recipe

Name: Sour Cream Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/4 cup vegetable oil; 1 cup sour cream; 1/2 cup corn (fresh or frozen); 2 large eggs; 1/2 cup yellow cornmeal; 3/4 cup all-purpose flour; 1/3 cup honey; 1 tbsp baking powder; 1/4 tsp Sea Salt; 1/2 teaspoon chili flakes (Optional for heat )

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This sour cream cornbread recipe is light, fluffy, and ready in 30 minutes, made with sour cream, honey, and delicious spices. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast.

It’s a little sweet, a little spicy, and totally delicious. This is a fantastic make-ahead recipe so you can bake and enjoy cornbread squares throughout the week!

Want more easy sour cream recipes? Try our sour cream alfredo recipe, sour cream cucumber salad, and our favorite naan with sour cream flatbread recipe.

sour cream cornbread recipe light fluffy thick cornbread with sour cream

Table of Contents

I used to use the Jiffy cornbread mix when making corn bread… but once I started making my own, I haven’t turned back! A totally rich, creamy, and perfect textured cornbread that blew the box mix out of the water.

This sweet & spicy honey jalapeno cornbread is ready from start to finish in just 30 minutes. It’s super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe to use up extra jalapeno peppers if you have extra in the fridge.

Recipe Notes From Our Kitchen

This sour cream cornbread is light, fluffy, and SO simple to make!
It’s ready in 30 minutes, making it a great side dish.
It’s also a wonderful recipe to make if you have some leftover sour cream you need to use up.
It makes a versatile and easy side dish you can serve with almost any meal.
See our step-by-step photos in the post below to make this recipe along with us today – bakers of any skill level can successfully make this cornbread!

Ingredients You’ll Need

See our recipe card below for the full ingredient amounts and instructions.

The base of this cornbread is sour cream. The sour cream gives the cornbread a thick and moist texture and a delicious, slightly tangy flavor.

The cornbread is also made with all-purpose flour, yellow cornmeal, baking powder, and salt for the dry ingredients. These all help give the cornbread a delicious texture that will rise in the oven.

We use vegetable oil, eggs, and a bit of honey for added sweetness.

A greased baking dish with sour cream cornbread cut into thick slices to enjoy with honey

Additions and Substitutions

If you like a little spice and heat in your cornbread, I highly recommend adding 1/2 tsp. of red chili pepper flakes. The chili flakes give a nice little kick to the cornbread and are totally optional. Or add 1/2 chopped jalapeño pepper.

Any kind of sour cream will work for this recipe, or you could substitute yogurt instead.

You could also substitute the vegetable oil for another light oil, like sunflower oil or olive oil.

Is There a Vegan Alternative to Honey?

Yes, you can substitute out the honey in this recipe for agave nectar or maple syrup. I prefer agave nectar, it’s my go-to kitchen sweetener because it’s absolutely delicious, and buying organic agave is inexpensive (compared to other organic sweeteners). It also bakes well, so I like to add it to my baked goods.

To make this vegan, you can use a plain coconut yogurt and flax eggs too.

Step-By-Step Photos To Make Cornbread with Sour Cream

a hand greasing a 8 x 8 baking dish with butter to prep it so the cornbread won't stick.

Step 1: Preheat the oven to 425 degrees Fahrenheit. Grease a 8 x 8 inch baking dish, and set aside.

wet ingredients for cornbread in a bowl: greek yogurt, eggs, corn, and oil.

Step 2: In a large bowl, add the vegetable oil, sour cream, corn, eggs, and chili flakes (is using). Mix well with a spoon to combine.

Dry ingredients for cornbread like all putpose flour, cornmeal, sugar, and baking powder, and a little salt mixed with a spoon.

Step 3: In a different mixing bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.

wet and dry ingredients for cornbread in a bowl bring mixed with a spatula.

Step 4: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter.

cornbread batter in a 8x8 inch baking dish for a tasty side dish that is high in protein.

Step 5: Pour batter into the greased baking dish. Place baking dish in the oven, and bake cornbread for 20-25 minutes until lightly browned on top.

sliced cornbread with greek yogurt sliced into thick slices with a serving utensil.

Step 6: Once cornbread is done, allow it cool on the counter for 15 minutes before slicing. Enjoy!

Recipe FAQs

How can I tell when cornbread is done?

To test if the cornbread is done – place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Can you make cornbread with sour cream?

Absolutely. Sour cream adds a delicious, rich, and creamy texture and also a bright, tangy flavor to cornbread, making it a perfect addition.

How to store leftover cornbread

If you have leftovers, store them in an airtight container or a plastic bag and refrigerate for up to 2 days. They are excellent reheated in the microwave or the air fryer if you like a little crunch on top.

Serve This Tangy Corn Bread With

a slice of cornbread with sour cream and corn in the middle

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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I never thought to put this combo together but it is yummy