Extra Moist Cornbread with Sour Cream
Sink your teeth into the ultimate comfort food with this Extra Moist Cornbread with Sour Cream recipe—a delightful twist on a classic Southern favorite. Made with rich sour cream, velvety buttermilk, and a touch of honey, this cornbread is irresistibly fluffy, tender, and perfectly sweetened. The combination of yellow cornmeal and all-purpose flour creates a light yet hearty texture, while melted butter adds a luxurious richness to every bite. Quick to whip up in just 10 minutes of prep time, this golden cornbread bakes to perfection in under half an hour, making it ideal for weeknight dinners, potlucks, or holiday feasts. Serve it warm straight from the oven for a crowd-pleasing side dish that pairs beautifully with chili, barbecue, or a drizzle of honey. It's comfort food redefined—easy, versatile, and utterly delicious.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted
- 1 cup sour cream
- 2 tablespoons honey
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate medium-sized bowl, beat the eggs lightly, then add the buttermilk, melted butter, sour cream, and honey. Whisk until well combined.
Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently fold the mixture together with a spatula or wooden spoon until just combined. Do not overmix; the batter will be slightly lumpy.
Pour the batter into the prepared baking pan or skillet, spreading it out evenly.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes. Slice and serve warm for best results.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 14.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
