Sour Cream Cornbread

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 servings
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Cooking spray

1 1/4 cup self-rising buttermilk cornmeal mix

One 15-ounce can creamed corn

1 cup sour cream

1/4 cup vegetable oil

3 large eggs


Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray. 

In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

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