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Sour Cream Cornbread Recipe
Sour Cream Cornbread Recipe photo by Taste of Home

Sour Cream Cornbread Recipe

Read Reviews (3)
4.33 3
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Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 2 tablespoons butter, melted


  1. In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish.
  2. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Sour Cream Corn Bread in Country Woman May/June 1995, p13

Reviews for Sour Cream Cornbread(3)

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Reviewed Jan. 4, 2014

i used 4T of sugar, left out the rosemary, and used yogurt instead of the sour cream. love the texture. using yogurt saved calories so i could eat more

Reviewed Mar. 11, 2012

I usually make a sweeter cornbread from TOH, but I thought I'd try something different. I really liked it. I'm not sure what my family is going to think, but I really enjoyed the flavor.

Reviewed Dec. 27, 2011

Let me just say I have never made a bread flavored with rosemary. I'm not sure if I liked it. It was easy to make and cooked fine, looked just like the picture!. The flavor was strong enough to taste. I think if you like rosemary this is a good recipe. I'll probably try it again to see if I like it more. I guess I'm more used to bland cornbread. :)

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