This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.

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  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.

  • Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

241.1 calories; 4.4 g protein; 29.9 g carbohydrates; 46.2 mg cholesterol; 288.9 mg sodium. Full Nutrition

Reviews (529)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2012
Consistently good. I use a 9" cast iron round pan that I preheat in the oven, pull out and throw a couple of tablespoons of vegetable oil in before the batter. This gives it a lovely fried-like crust. I substitute yogurt for the sour cream and buttermilk for milk. Read More
(179)

Most helpful critical review

Rating: 3 stars
01/21/2013
I so much wanted to love this recipe but like several others mine was dry in the end. I followed the recipe exactly and made no substitutions. I was actually shocked by how dry it was considering that I've found most cornbread recipes even egg-free ones to be generally foolproof. I tried this one because I thought the addition of sour cream sounded intriguing. I also thought that calling it "sweet" in the title was very misleading. This corn bread has a touch of sweetness but I'd say you'd need to at least double the sugar to match what most people think of when they hear "sweet cornbread." Read More
(26)
689 Ratings
  • 5 star values: 542
  • 4 star values: 105
  • 3 star values: 26
  • 2 star values: 11
  • 1 star values: 5
Rating: 5 stars
08/21/2012
Consistently good. I use a 9" cast iron round pan that I preheat in the oven, pull out and throw a couple of tablespoons of vegetable oil in before the batter. This gives it a lovely fried-like crust. I substitute yogurt for the sour cream and buttermilk for milk. Read More
(179)
Rating: 5 stars
08/05/2012
Easy, moist, and delicious - what more could you ask for from a simple and straightforward recipe for cornbread? I lightened it up a bit by using reduced fat sour cream and Land O Lakes light butter. I also subbed reduced fat buttermilk for regular milk. This bakes up nice and brown in no time at all. Perfect accompaniment to chili, pulled pork, or whaterver else you can think of... The leftovers are great with butter and jam too! Read More
(119)
Rating: 5 stars
01/13/2013
This is a very delicious recipe, I did, however a few changes to my recipe, as we like our corn bread on the sweeter side. My recipe included an extra 1/4 c cornmeal, 1/2 c butter, 1/2 c sugar, and instead of regular milk, I used buttermilk. They turned out wonderfully moist and very tasty! Next time I will add some fresh corn to the recipe for a little added texture. This is definitely a must keep in my recipe box! Read More
(119)
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Rating: 5 stars
06/26/2012
I HAVE MADE THIS RECIPE FOR YEARS!! ITS MOIST TASTY AND SOOO EASY TO MAKE. I MAKE IT JUST TO SNACK ON ITS THAT GOOD. Read More
(76)
Rating: 5 stars
11/11/2012
This is my favorite cornbread recipe ever. The texture is just wonderful (nice and crusty on the top) and it is so insanely moist inside. It's so much healthier then recipes that rely on lots of butter or shortening (and tastes much better because of it). The key is not to overmix when you add the wet and dry. The batter will look super thick...too thick...when you add it to the pan. But it comes out perfect. And no alterations to the recipe to make it a 5 star. Read More
(72)
Rating: 5 stars
01/27/2013
After reading several reviews,I was concern about the consistencey of the batter. I said what the heck I'm gonna make it. Turns out this batter was beautiful and creamy.Don't hesitate to make this and it needs no changes at all. I made mine in a 8 inch square metal baking pan. I use this recipe when I make chili and just last night meatball stew. My huband and son scarf it up when I make it.I laugh when ppl. revamp a recipe and then give it 5 stars to their changes.This one needs nothing changed at all.It is a five star just the way it is. Thx bookwurm70 for a great recipe!!!! DELISH : ) Read More
(70)
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Rating: 5 stars
06/28/2012
Made this recipe the other night and the results were wonderful!! I made muffins instead of using a baking dish and that was not the best idea because they stuck to the paper liners so I lost a good portion of each muffin. Next time I will use the 8" baking dish or try greasing the muffin pan instead of using the paper liners. The corn bread was moist and flavorful - even a couple of days later! Only change I made was to up the milk to about 1/2 cup because I thought the batter was a bit too thick. This is now my go-to recipe for corn bread - thanks for sharing! Read More
(35)
Rating: 3 stars
01/21/2013
I so much wanted to love this recipe but like several others mine was dry in the end. I followed the recipe exactly and made no substitutions. I was actually shocked by how dry it was considering that I've found most cornbread recipes even egg-free ones to be generally foolproof. I tried this one because I thought the addition of sour cream sounded intriguing. I also thought that calling it "sweet" in the title was very misleading. This corn bread has a touch of sweetness but I'd say you'd need to at least double the sugar to match what most people think of when they hear "sweet cornbread." Read More
(26)
Rating: 5 stars
10/30/2012
Very good. I made it into muffins which took about 15 minutes to bake. Read More
(22)