Ina Garten Sour Cream Corn Bread Recipe

Ina Garten Sour Cream Corn Bread is a tender, moist quick bread with a golden crust and a tangy, buttery crumb that comes together in under an hour. The combination of stone-ground cornmeal and full-fat sour cream gives it a rich texture that holds up beautifully alongside chili, barbecue, or a simple bowl of soup.

Total time is 45 minutes — 15 minutes of prep and 30 minutes in the oven. This is a beginner-friendly recipe, though the one step worth watching is folding the batter: stop the moment the dry streaks disappear, or the crumb turns tough. It is ideal for weeknight dinners, weekend brunches, or any time you want homemade cornbread without a long ingredient list.

What Is Ina Garten Sour Cream Corn Bread?

It is a baked quick bread made with flour, stone-ground yellow cornmeal, baking powder, baking soda, sour cream, milk, eggs, honey, and melted butter. The result is a moist, slightly sweet cornbread with a tangy edge from the sour cream and a soft, cake-like crumb. A golden crust forms around the edges during baking, which contrasts nicely with the tender interior. Serve it warm from the pan or at room temperature — either way works.

Reasons to Try Ina Garten Sour Cream Corn Bread

There is no yeast, no rising time, and no special equipment involved — just a bowl, a whisk, and a baking pan.

• Quick from start to finish — The whole thing takes 45 minutes, including prep, so it fits into a weeknight schedule without stress.
• Sour cream keeps it moist — Full-fat sour cream adds fat and tang, which means the crumb stays soft for days instead of drying out by the second day.
• Balanced sweetness — A quarter cup of sugar plus two tablespoons of honey gives just enough sweetness without pushing it into cake territory.
• Pairs with almost anything — Chili, barbecue, roasted chicken, soup, or a fried egg on top — it works across breakfast, lunch, and dinner.
• Simple pantry ingredients — Nothing here requires a specialty store run. Flour, cornmeal, and baking staples do most of the work.
• Freezer-friendly — Individual squares freeze well for up to two months, so you can bake once and reheat later.

Ingredients Needed to Make Ina Garten Sour Cream Corn Bread

Eleven ingredients, most of which you probably already have. Here is how they break down.

Dry Ingredients

• All-purpose flour (1 cup) — Provides structure and keeps the crumb from becoming too crumbly. Standard all-purpose works best here; bread flour would make it chewy.
• Stone-ground yellow cornmeal (1 cup) — The backbone of the recipe. Stone-ground has a coarser grind than regular cornmeal, which gives the bread a more rustic texture and fuller corn flavor.
• Granulated sugar (1/4 cup) — Sweetens the bread without making it dessert-level sweet. You can reduce it to 3 tablespoons if you prefer a more savory profile.
• Baking powder (2 teaspoons) — The primary leavening agent. Check the date on your tin; old baking powder produces a flat, dense loaf.
• Baking soda (1/2 teaspoon) — Works with the acidity in the sour cream to help the bread rise and brown evenly.
• Kosher salt (1 teaspoon) — Balances the sweetness and brings out the corn flavor. Do not skip it or reduce it.

Wet Ingredients

• Unsalted butter (1/2 cup, melted and cooled) — Adds richness and moisture. Let it cool for a few minutes before mixing so it does not scramble the eggs.
• Full-fat sour cream (1 cup) — The key ingredient. It adds tang, moisture, and fat. Low-fat or Greek yogurt will work but the texture will be slightly drier.
• Whole milk (1/2 cup) — Thins the batter to the right consistency. Two percent works in a pinch, but whole milk gives a richer result.
• Large eggs (2, room temperature) — Bind everything together and add structure. Room-temperature eggs incorporate more smoothly into the batter.
• Honey (2 tablespoons) — Adds a floral sweetness and helps with browning. Maple syrup is a fine substitute if needed.

Instructions to Prepare Ina Garten Sour Cream Corn Bread

The method is straightforward: mix dry, mix wet, combine gently, and bake. The only real watchpoint is the folding step.

• Preheat and prep the pan — Set the oven to 375°F (190°C). Grease an 8-inch square pan with butter, line the bottom with parchment, and grease the parchment too. This guarantees a clean release.
• Whisk the dry ingredients — In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until no lumps remain so the leaveners distribute evenly.
• Whisk the wet ingredients — In a separate bowl, whisk the sour cream, milk, eggs, honey, and melted butter until smooth and uniform in color. Make sure the butter has cooled slightly first.
• Fold gently to combine — Pour the wet into the dry and fold with a rubber spatula just until no dry streaks remain. Stop there. Overmixing develops gluten and makes the bread tough.
• Fill the pan and smooth the top — Scrape the batter into the prepared pan and level it with an offset spatula. Tap the pan twice on the counter to release air bubbles.
• Bake until golden — Bake on the center rack for 28 to 32 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs. Rotate the pan halfway through for even browning.
• Cool in the pan — Let it sit on a wire rack for 10 minutes. This lets the crumb set so it does not fall apart when you cut it.
• Invert and serve — Run a thin knife around the edges, invert onto the rack, remove the parchment, and turn right side up. Cut into 9 squares and serve warm or at room temperature.

What Goes Well With Ina Garten Sour Cream Corn Bread

This bread is versatile enough to sit alongside a bowl of chili or a plate of scrambled eggs. A few ideas that work well.

• Beef chili — The tang from the sour cream cuts through the richness of a heavy chili, and the corn flavor ties it together.
• Pulled pork or barbecue ribs — Sweet, smoky barbecue needs a slightly sweet bread to balance it. A square of this on the side does the job.
• Fried eggs and bacon — Toasted under the broiler for a minute, it becomes a solid breakfast base with eggs on top.
• Tomato soup — A classic comfort pairing. The bread soaks up the soup without falling apart.
• Honey butter — Whip equal parts softened butter and honey, then spread on a warm square. Simple and effective.
• Collard greens or black-eyed peas — Traditional Southern sides that match the rustic texture of a stone-ground cornbread.

Key Tips for Making Ina Garten Sour Cream Corn Bread

A handful of small decisions make the difference between a good loaf and a great one. Here is what matters most.

• Do not overmix the batter — Fold just until the dry streaks disappear. Every extra stir develops gluten, which turns a tender crumb into a rubbery one.
• Use stone-ground cornmeal — Regular cornmeal works in a pinch, but stone-ground has a coarser texture and fuller corn flavor that makes the bread taste more substantial.
• Let the melted butter cool — If it is still hot when it hits the eggs, you will end up with scrambled bits in the batter. Five minutes on the counter is usually enough.
• Rotate the pan halfway — Most home ovens have hot spots. Turning the pan at the 15-minute mark gives you even browning across the top.
• Room-temperature eggs blend better — Cold eggs can cause the batter to seize slightly when mixed with melted butter. Let them sit out for 15 minutes before you start.
• Cool for the full 10 minutes — Cutting too early causes the crumb to crumble. The bread is still setting during that window.
• Grease the parchment too — Butter on the parchment may seem redundant, but it ensures the top crust releases cleanly when you flip the pan.

Creative Variations of Ina Garten Sour Cream Corn Bread

The base recipe is flexible. These swaps and additions work without changing the core method.

• Jalapeño and cheddar — Fold 1/2 cup of shredded sharp cheddar and one minced jalapeño into the batter before baking. Skip the honey if you want a more savory result.
• Fresh corn kernels — Add 3/4 cup of fresh or frozen corn to the batter. It adds pockets of sweetness and a bit of texture.
• Brown butter swap — Brown the butter on the stovetop first, then cool it. The nutty flavor deepens the overall taste of the bread.
• Maple instead of honey — Substitute the honey with maple syrup for a slightly different sweetness. The texture stays the same.
• Blueberry cornbread — Toss 1 cup of fresh blueberries in a tablespoon of flour, then fold them in last. Works surprisingly well for breakfast.
• Herb and garlic — Add a teaspoon of chopped rosemary and a minced garlic clove to the dry ingredients for a savory version that pairs with roasted meats.

Storage Guidelines for Ina Garten Sour Cream Corn Bread

Cornbread keeps well if you store it properly. Here is how to handle leftovers.

• Room temperature — Wrap tightly in plastic wrap or place in an airtight container. It stays fresh for up to 2 days on the counter.
• Refrigerator — For longer storage, keep it in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezer — Wrap individual squares in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature before reheating.
• Parchment layer — If stacking squares in a container, place a piece of parchment between layers to prevent sticking.
• Avoid direct heat — Do not store near the stove or in a warm spot. Excess heat causes condensation, which makes the crust soggy.

Reheating Tips for Ina Garten Sour Cream Corn Bread

Cold cornbread loses its appeal fast. A quick reheat brings back that fresh-from-the-oven texture.

• Oven method — Place squares on a baking sheet and warm at 300°F (150°C) for 8 to 10 minutes. This restores the crust without drying out the interior.
• Microwave — For a single slice, 20 to 30 seconds on high is enough. Watch it closely — anything longer turns the crumb rubbery.
• Air fryer — Set to 300°F (150°C) and heat for 4 to 5 minutes. This gives a slightly crisper edge than the microwave.
• Skillet with butter — Slice a square in half horizontally and toast cut-side down in a buttered skillet over medium heat until golden. Good for breakfast.

Nutrition Value (Per Serving)

Based on 1 serving = 1 square out of 9 total squares.

• Calories — 611
• Protein — 10g
• Fat — 37g
• Saturated Fat — about 21g
• Carbohydrates — 64g
• Fiber — 2g
• Sugar — 22g
• Sodium — 639mg
• Cholesterol — around 128mg

FAQs

Can I use regular cornmeal instead of stone-ground?

Yes, though the texture will be finer and the corn flavor slightly milder. Stone-ground cornmeal gives a more rustic crumb, which is part of what makes this bread distinctive. If you only have regular cornmeal, the recipe still works — just expect a softer, more cake-like result.

Why did my Ina Garten Sour Cream Corn Bread turn out dry?

Overmixing or overbaking are the two usual culprits. Folding the batter just until combined and pulling the pan when the toothpick comes out with a few moist crumbs will keep it tender. Also check that you used full-fat sour cream, not a low-fat version.

Can I freeze Ina Garten Sour Cream Corn Bread?

It freezes very well. Wrap individual squares in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature and reheat at 300°F (150°C) for 8 to 10 minutes.

How long does Ina Garten Sour Cream Corn Bread last in the fridge?

Stored in an airtight container, it keeps for up to 5 days in the refrigerator. At room temperature, it stays fresh for about 2 days. Beyond that, the crumb starts to dry out.

Can I make this recipe in a cast-iron skillet?

A 9-inch cast-iron skillet works well if you preheat it with a tablespoon of butter in the oven first. Pour the batter into the hot skillet and bake for 22 to 26 minutes. The edges come out crispier than with a square pan.

Is this cornbread sweet or savory?

It sits right in the middle. The 1/4 cup of sugar and 2 tablespoons of honey add a mild sweetness, but the sour cream and salt keep it from tasting like cake. If you prefer it more savory, reduce the sugar to 2 tablespoons.

Wrapping Up

This Ina Garten Sour Cream Corn Bread is one of those recipes that earns a permanent spot in your rotation — simple enough for a weeknight, good enough for company. The tang from the sour cream, the texture from stone-ground cornmeal, and that golden crust make it hard to stop at one square. Give it a try this week and see how it fits alongside your favorite chili or barbecue.

Ina Garten Sour Cream Corn Bread

Print Recipe

Print Recipe

Ina Garten’s sour cream corn bread is a tender, moist quick bread with a golden crust and a tangy, buttery crumb. The combination of stone-ground cornmeal and creamy sour cream gives it a rich texture that’s perfect alongside chili, barbecue, or a bowl of soup.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 4 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly, plus more for greasing the pan
• 1 cup all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup full-fat sour cream
• 1/2 cup whole milk
• 2 large eggs, at room temperature
• 2 tablespoons honey

Instructions

1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan with butter, line the bottom with parchment paper, and grease the parchment. This ensures the corn bread releases cleanly and bakes evenly.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until no lumps remain. Breaking up any clumps now prevents uneven rising and pockets of baking soda later.
3. In a separate medium bowl, whisk the sour cream, milk, eggs, honey, and melted butter until completely smooth and uniform in color. Make sure the melted butter has cooled slightly so it doesn’t cook the eggs.
4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula just until combined. Stop as soon as you see no dry streaks; overmixing develops gluten and makes the corn bread tough instead of tender.
5. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter twice to release any air bubbles.
6. Bake on the center rack for 28 to 32 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even browning.
7. Let the corn bread cool in the pan on a wire rack for 10 minutes. This allows the crumb to set before cutting, preventing it from crumbling.
8. Run a thin knife around the edges, then invert onto the rack, remove the parchment, and turn right side up. Serve warm or at room temperature, cut into 9 squares.

Notes

Storage: Wrap leftover corn bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 300°F (150°C) oven for 8-10 minutes, or microwave individual slices for 20-30 seconds. Freezing: Wrap individual squares in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature and reheat as above.

Nutrition

• Calories: 611
• Sugar: 22g
• Sodium: 639mg
• Unsaturated Fat: 22g
• Carbohydrates: 64g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 186mg

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