Best 6 Buttermilk And Sour Cream Corn Bread Recipes

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Buttermilk and sour cream corn bread is a classic Southern dish that is both delicious and easy to make. It's a great way to use up leftover buttermilk or sour cream, and it's perfect for any occasion, from a weeknight dinner to a holiday feast. With just a few simple ingredients, you can create a moist, flavorful cornbread that will be the hit of your meal.

Here are our top 6 tried and tested recipes!

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 6

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

Steps:

  • 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.

MOM'S SWEET BUTTERMILK CORN BREAD



Mom's Sweet Buttermilk Corn Bread image

This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.

Provided by Nandabear

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 10

Number Of Ingredients 9

¼ cup vegetable oil
2 cups white cornmeal
¾ cup all-purpose flour
⅓ cup white sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
  • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
  • Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g

TENDER BUTTERMILK CORN BREAD



Tender Buttermilk Corn Bread image

This tender cornbread couldn't be easier to make, and it's a delicious side for just about anything. Patricia Swart - Bridgeton, New Jersey

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 412mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!

Provided by Emily Hughes

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 16

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 10

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 large egg
1 cup sour cream
1/3 cup milk
2 tablespoons butter, melted

Steps:

  • 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., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts :

BASIC BUTTERMILK CORN BREAD



Basic Buttermilk Corn Bread image

I've never had a more buttery cornbread in my life. Who needs Jif when you can whip this up in the same amount of time. Boy do they know how to make them in the South. Recipe courtesy of Mrs. Bo Bowen and Southern Sideboards compiled by Junior League of Jackson Mississippi (Southern Living Hall of Fame edition).

Provided by AmyZoe

Categories     Quick Breads

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup butter
1 cup self-rising cornmeal
1/2 cup flour
1 egg, beaten
1 cup buttermilk (if you don't have buttermilk, throw in a teaspoon of vinegar in with regular milk and let it sit for)

Steps:

  • Melt butter in small cast iron skillet.
  • Stir together the corn meal, flour, egg, and buttermilk and add the melted butter.
  • Leave small amount of butter in bottom and along sides of skillet.
  • Pour mixture into heated skillet and bake at 350 for 25 to 30 minutes.
  • Serve immediately.
  • Freezes well after cooking.
  • Recipe may be used for corn bread muffins or corn bread sticks.

Nutrition Facts : Calories 405.1, Fat 26, SaturatedFat 15.5, Cholesterol 116.3, Sodium 625.9, Carbohydrate 36.4, Fiber 2.5, Sugar 3.1, Protein 8

Tips:

  • Use Fresh Ingredients: Use fresh buttermilk, sour cream, and corn kernels. Fresh ingredients will result in a more flavorful cornbread.
  • Preheat Your Oven: Make sure your oven is preheated to the correct temperature before baking the cornbread. This will help ensure that the cornbread cooks evenly.
  • Use a Cast Iron Skillet: A cast iron skillet is the best pan for baking cornbread. It will help create a crispy crust and evenly distribute the heat.
  • Don't Overmix the Batter: Overmixing the batter will result in a tough cornbread. Mix just until the ingredients are combined.
  • Let the Cornbread Cool: Let the cornbread cool for a few minutes before serving. This will help it set and make it easier to slice.

Conclusion:

Buttermilk and sour cream cornbread is a delicious and easy-to-make side dish. It is perfect for any occasion and can be enjoyed by people of all ages. With its slightly tangy flavor and moist texture, this cornbread is sure to be a hit. So, next time you are looking for a delicious cornbread recipe, try this buttermilk and sour cream cornbread. You won't be disappointed!

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