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Sour Cream Cornbread
8 servings Easy
Total: Active:
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Ingredients (7)

  • 1 cup light sour cream
  • 1/2 cup Land O Lakes butter with olive oil, melted and cooled slightly
  • 2 large Eggland’s Best eggs, beaten
  • 1 (14.75-ounce) can cream-style corn, undrained
  • 1 (11-ounce) can whole kernel corn with red and green peppers, drained
  • 1/4 teaspoon smoked paprika
  • 1 (8.5-ounce) box corn muffin mix
Nutritional Information
  • Calories368
  • Fat21.69g
  • Saturated fat5.1g
  • Trans fat0.0g
  • Carbs39.91g
  • Fiber2.61g
  • Sugar1.27g
  • Protein6.29g
  • Cholesterol50.65mg
  • Sodium645.78mg
  • Nutritional Analysis per serving (8 servings) Powered by

This recipe is presented by Eggland’s Best.

A little smoky, a little sweet, and a little tangy, this cornbread will be a great addition to your chili or hearty stew.

The cream-style corn and sour cream provide moisture to the cornbread, also lending a dash of tang. Use cooking spray, butter, or shortening to grease the casserole dish.

See also our classic corn bread recipe.


  1. 1Preheat oven to 375°F.
  2. 2Combine all the ingredients, except muffin mix, in a bowl and mix well.
  3. 3Add the muffin mix and stir just until moistened.
  4. 4Pour the mixture into a greased 2-quart casserole dish.
  5. 5Sprinkle with additional smoked paprika, if desired.
  6. 6Bake 45-50 minutes, or until the center is puffed and the edges are lightly browned.
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