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Ina Garten Sour Cream Corn Bread

Ina Garten Sour Cream Corn Bread - recipe card
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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.

Ingredients

Scale
  • 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

Keywords: Ina Garten sour cream corn bread, sour cream cornbread, easy cornbread recipe, homemade cornbread, moist cornbread, quick bread, Southern cornbread, buttermilk cornbread alternative, 30-minute cornbread, side dish, breakfast bread, holiday side

Find it online: https://inagartencooks.com/ina-garten-sour-cream-corn-bread-recipe/