Take-out Tuesday, Sour Cream Cornbread

I don’t really like cornbread  😳  Shhhh….


But I love this…

creamy cornbread

It’s light, and moist instead of dense and heavy


And, it’s a 5 minute prep recipe!


Mix the ingredients and pour into a greased pan


Bake for about 25 minutes or until set and golden

easy sour cream cornbread

Cut into squares to serve

sour cream cornbread bake

Sour Cream Cornbread

Prep Time 5 minutes
Cook Time 25 minutes
Course Bread, Side Dish
Cuisine American, Southern
Servings 6


  • 1 cup corn meal mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup sour cream
  • 1 1/4 cups cream style corn


  • Mix all ingredients and put in a cooking oil sprayed 8 inch by 8 inch pan. Bake at 350 degrees for 25-30 minutes, or until firm and golden. Cut into squares to serve.
Keyword cheesy corn casserole, cornbread, quick cornbread, sour cream cornbread
sour cream cornbread

We enjoyed this cornbread with ham and Southern Scalloped Pineapple with Pecans  when we had our Dueling Menus and then used the leftovers to make Focaccia Cornbread and Sausage Stuffing*, for Thanksgiving the next day

*recipe posting soon

This Sour Cream Cornbread is a recipe is part of a family collection from my friend Kim over at Heart for Dixie.  Thanks Kim, it’s a keeper!


I will be joining these fabulous parties and blogs

Celebrate and Decorate, It’s Overflowing, Rustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk AboutA Stroll Thru Life

Crafty Staci,   Tickle My TastebudsWow Us Wednesday

Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday

Home Matters, Idea BoxWeekend Retreat,

11 Responses to “Take-out Tuesday, Sour Cream Cornbread”
  1. Mary says:

    Your cornbread sounds wonderful Jenna and perfect for soup and chili weather!

  2. Liz Mackie says:

    Thank you 

  3. I love cornbread and the sour cream is a nice twist. Love to serve cornbread with cold-weather chili. Now, if we could just get a few cold days so I could make a pot of chili!!!

  4. Sounds good, and I am baking a ham next week that would be wonderful with cornbread.

  5. Lynn says:

    I love cornbread, the sour cream sounds good:@)

  6. Sandra Garth says:

    I bet this is super moist!

  7. Jenna, I could eat cornbread every day! This is so easy, and what’s not to love about sour cream and corn! Yep, sounds like a keeper for me!

  8. Miz Helen says:

    Hi Jenna,
    Of course we will just love your Corn Bread, it looks delicious! Thanks so much for sharing your talent with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

Check out what others are saying...
  1. […] We used rosemary focaccia bread from the bakery, and some leftover Sour Cream Cornbread […]

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