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

Sour Cream Cornbread Recipe

Read Reviews
4 6 6
Publisher Photo
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 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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
mbrumbaugh User ID: 7513398 233587
Reviewed Sep. 27, 2015

"Left out Rosemary, added 1 more tablespoon of sugar and some milk. Great cornbread."

hazlmystkz User ID: 3714156 229984
Reviewed Jul. 22, 2015

"Made this last night to go with our Southwest Tortilla soup and I was not a fan. While it was moist, it didn't hold a very good "corn" flavor, and seemed to be overly sour cream tasting. Needless to say, I'm still on the hunt for a family-winning corn bread."

kiddykad User ID: 8159413 214941
Reviewed Dec. 15, 2014

"I made this without the sugar or the rosemary. Very moist, not dry at all and the best cornbread I ever had. Just add some butter while it is fresh out of the oven and it makes in your mouth."

coffeeandcream User ID: 6391772 72762
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"

micheleclow User ID: 6777152 19311
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."

lillybow User ID: 1141272 15173
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. :)"

Loading Image