Cornbread Loaf (with Sour Cream)

Garrison Wayne


I created this recipe, in an effort to have a Cornbread that would keep well, and not have to be made at the last minute. I have succeeded here. The Cornbread purist will say, there's no sugar in Cornbread, and I'll concede that. On the other hand, this Cornbread has a moist and tender crumb, and is an excellent keeper. The balance of flavor is quite fine. It is a versatile bread that can be served at any meal. It is not for dunking in your gravy, is for slicing and indulging with extra butter, and whatever else you care to adorn it with,......honey, jelly, fresh fruit. Enjoy.


☆☆☆☆☆ 0 votes

20 Min
45 Min


  • 1 1/2 c
    all purpose flour
  • 1 c
  • 1/4 c
  • 1 tsp
  • 4 1/2 tsp
    baking powder
  • 1 large
    egg (beaten)
  • 1/3 c
    cooking oil
  • 1/3 c
    sour cream
  • 3/4 c

How to Make Cornbread Loaf (with Sour Cream)


  1. In a medium bowl, measure Flour, Cornmeal, Sugar, Salt, and Baking Powder. Use a fork to mix well.
  2. Measure the Beaten Egg, Oil, Sour Cream, and Milk in a separate bowl. Mix well with a whisk.
  3. Add liquid ingredients, all at once to the dry ingredients. Use a rubber spatula in a folding technique. Mix just until blended. Do not overmix.
  4. Working quickly, scrape the batter into a well greased loaf pan. Smooth the top with the back of a metal spoon. Let sit 10 minutes before baking. It will rise.
  5. Bake loaf in a 375 degree oven for 45 minutes. Use a pick to test. Remove from oven and unmold immediately to cool on a rack. Cool completely before slicing. Bread will keep 24 hours on the counter, covered with foil or plastic wrap. It will keep well for a longer period of time in the fridge. Serve at room temperature.

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