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Buttermilk and sour cream corn bread



  • 2 cup yellow cornmeal
  • 3/4 cup all purpose flour
  • 6 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 stick chilled unsalted butter, cut into 1/2-inch cubes
  • 1 1/4 cup buttermilk
  • 2 cup large eggs
  • 1/3 cup sour cream


Baking Directions:

Position a rack in the center of the oven and preheat to 400 degrees F.

Butter a 9x9x2-inch metal baking pan.

Blend the first 6 ingredients in a processor 5 seconds.

Add the butter.

Blend until the butter is reduced to tiny pieces, 15 to 20 seconds.

Whisk buttermilk, eggs, and sour cream in a large bowl to blend.

Add the dry ingredients from the processor and stir until evenly moistened.

Scrape the batter into the prepared pan.

Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes.

Cool the bread on a rack at least 30 minutes.

Serve warm or at room temperature.

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