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Sour Cream Cornbread

Sour Cream cornbread
Sour cream cornbreadQuentin Bacon / Clarkson Potter
2 loaves

Chef notes

This all-American quick bread is usually served with dinner. To make it ahead, I bake it in loaves, and then slice, toast, and slather it with butter and jam for breakfast. Bob's Red Mill cornmeal is widely available and essential for this recipe.

Note: Check the expiration date of your baking powder to make sure it's still active.

MAKE IT AHEAD: Bake the cornbreads, cool completely, wrap tightly, and refrigerate for up to 4 days or freeze for up to 3 months. Defrost, if necessary, slice 1/2 inch thick, and toast.


  • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 3 cups all-purpose flour
  • 1 cup Bob's Red Mill medium-grind yellow cornmeal
  • 1/2 cup sugar
  • 2 tablespoons baking powder (see note)
  • 1 tablespoon kosher salt
  • cups whole milk
  • 3/4 cup sour cream
  • 2 extra-large eggs, at room temperature
  • Salted butter and strawberry jam, for serving


Preheat the oven to 350°. Grease and line the bottom of two 8 1/2 × 4 1/2 × 2-inch loaf pans with parchment paper.

Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, sour cream, and eggs and then slowly whisk in the melted butter. Pour the wet ingredients into the dry ones and mix them together with a rubber spatula, until combined. Don't overmix! Pour the batter into the prepared pans, smooth the top, and bake for 35 to 40 minutes, until a toothpick comes out clean. Place the pans on a rack and cool completely.

When ready to serve, slice the corn bread, toast it, and serve with salted butter and strawberry jam.