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Deliciously Easy Sour Cream Onion Cornbread Recipe

Sour Cream Onion Cornbread

This savory side dish is easy to make and perfect for any gathering. With its delightful creaminess and cheesy goodness, it's sure to become a favorite!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1 cup cornmeal provides that classic cornbread texture
  • 1 cup all-purpose flour helps to bind everything together
  • 1 tbsp baking powder gives the cornbread its lift
  • 1/2 tsp salt enhances the flavors
  • 1/4 tsp baking soda works with the sour cream for a perfect rise
  • 1 cup sour cream adds a delightful creaminess and tang
  • 1/2 cup milk helps to achieve the right batter consistency
  • 2 large eggs binds the ingredients and adds richness
  • 1/4 cup vegetable oil keeps the cornbread moist
  • 1 medium onion finely chopped, adds a savory flavor
  • 1 cup shredded cheese cheddar or your choice
  • 1 tbsp chopped fresh chives optional, for a fresh touch

Equipment

  • 9-inch square baking pan
  • Large bowl
  • Whisk

Method
 

  1. Step 1: Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper.
  2. Step 2: In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
  3. Step 3: In another bowl, whisk together the sour cream, milk, eggs, and vegetable oil until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
  5. Step 5: Fold in the chopped onion, shredded cheese, and chives if using.
  6. Step 6: Pour the batter into the prepared baking pan and spread it evenly.
  7. Step 7: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden.
  8. Step 8: Allow it to cool slightly before cutting into squares and serving.

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. It also freezes well!