This easy Sour Cream and Onion Cornbread recipe starts with a box of plain ole muffin mix and ends with a skillet of golden, flavorful cornbread that’s anything but ordinary.
Many Southern cooks have strong opinions about cornbread. It’s one of those cornerstones of Southern food that we take a lot of pride in making. I’ve cooked just about every version you can think of: skillet cornbread, lacy cornbread, hot water cornbread, and everything in between. My heart will always belong to a traditional, unsweetened cornbread made from good white cornmeal, but I don’t mind trying something out of the ordinary every now and then.
If you’re a long-time reader, you’ll know that I’m a self-confessed cornmeal snob. I have certain small-town brands that I swear by and will come near to a swoon and faint if I should happen to run out of them.
But, somehow…and I don’t know what happened…I wound up with two boxes of corn muffin mix in my pantry one day. What the heck possessed me to buy them, I’ll never know.
But there I was, cleaning out shelves, when I came face to face with those two little boxes. I seriously thought about just tossing them in the trash, but it’s really hard for me to throw away perfectly good food, so I started thinking of some way to use them up.
I knew for certain that I wasn’t going to make them into muffins – too sweet! – but I thought maybe I could add something to the mix and make a fairly good cornbread.
Wouldn’t you know it, on the shelf right under them was a bag of sour cream and onion chips! Ah ha! The flavor combination lightbulb went off, and an idea was born. Sour Cream and Onion Cornbread. Hope you enjoy this one!
— This post was originally published on January 3, 2014. It has been updated with additional information.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 8
Primary Ingredient(s): Butter, corn muffin mix, green onions, milk, sour cream, eggs
Skill Level: Easy
What You’ll Like About This Recipe
- Starts with a boxed mix but tastes homemade thanks to a few added ingredients.
- Sour cream keeps it moist and tender and, along with chopped green onions, also helps balance out the sweetness of the boxed mix.
- Bakes up with a nice golden crust, we all love.
Ingredient Notes
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- Corn muffin mix — I use two standard boxes of Jiffy corn muffin mix. It’s a shortcut, and one I wouldn’t normally use, but after getting it dressed up with some butter, sour cream, and onions, it’s more than tolerable.
- Sour cream — The sour cream does a couple of things for this recipe. It adds a tangy richness that helps negate the sweetness in the mix. Full-fat sour cream gives the best texture, in my opinion.
- Green onions — Fresh green onions add just the right flavor. They’re milder than other onion varieties and work well with the sour cream and milk.
- Milk — I like whole milk here. More fat, more flavor.
- Eggs — Lightly beaten eggs are the binder that keeps everything in the batter together and provide leavening (lift) during the baking.
- Butter — Adding the batter to melted butter in the skillet gives that crispy crust a head start. Not to mention great flavor!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Sour Cream and Onion Cornbread
- Place the butter in a 10” cast iron skillet and place the skillet in the oven. Turn the oven on to preheat to 400 degrees.
- In a medium mixing bowl, combine the corn muffin mix, chopped green onions, milk, sour cream, and eggs. Mix until thoroughly combined.
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- When the oven has fully preheated, carefully remove the hot skillet from the oven and pour the cornbread batter into the center of the pan.
- Return the pan to the oven and bake for 25-30 minutes. Let it rest for five minutes, then turn it out onto a plate or wire rack to cool for another five minutes before slicing.
Recipe Success Tips
- Be sure to preheat the cast iron skillet in the oven. A hot pan gives the cornbread its crisp, golden crust and helps prevent sticking.
- Mix the batter just until everything is combined. Overmixing can give the cornbread a bit of a tough texture.
- Keep an eye on the baking time. Oven temperatures vary, so start checking around the 25-minute mark. The top should be lightly golden, and a toothpick inserted in the center should come out with just a few damp crumbs.
- Let the cornbread rest for five minutes before turning it out onto a plate or wire rack to cool for another five minutes before slicing. This give time for the center to set and makes it easier to cut clean slices.
Recipe Variations to Try
Why don’t you take this recipe and make it your own with one of these variations?
- Add shredded cheese: Add a good handful of sharp cheddar into the batter.
- Stir in cooked bacon: Be sure it’s cooked until crispy and well-drained before crumbling it and adding it to the batter.
- Swap the green onions: Try chopped chives, finely minced shallots, or even caramelized onions.
- Use buttermilk: Replace the whole milk with buttermilk for more tangy flavor.
- Make it spicy: Stir in a small can of diced green chilies or a finely chopped jalapeño.
How to Store Leftovers
- Short-term storage: Let the cornbread cool completely, then wrap it tightly in foil or transfer it to an airtight container. It will keep at room temperature for up to two days, or in the fridge for up to four.
- To reheat: Warm slices in a low oven (around 300 degrees) for about 10 minutes. You can also pop a piece in the microwave for 15 to 20 seconds, but it will lose its crisp edges.
- To freeze: Wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. Freeze for up to two months. Thaw at room temperature, then reheat in the oven for best results.
Questions About Sour Cream and Onion Cornbread
A cast iron skillet is recommended because it creates that crisp, golden crust at the edges. But yes, you can use a well‑buttered baking pan if you don’t have a skillet. Just know the crust won’t be quite the same.
Sure. While it’s always best fresh from the oven, this cornbread works for make-ahead prep. You can mix the batter several hours in advance and refrigerate it, covered, until you’re ready to bake. Take it out of the fridge while the oven heats, and give it a quick stir before pouring it into the hot skillet. If you’d rather bake it ahead, let it cool completely, wrap it tightly, and store it at room temperature for up to two days. To serve, warm slices in a low oven.
More Recipes You’ll Like
Old Fashioned Cornbread
Cheesy Green Chile Cornbread
Hot Water Cornbread
Lacy Cornbread
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Recipe
Sour Cream and Onion Cornbread
Ingredients
- 2 tablespoons butter
- 17 ounces boxed corn muffin mix (17 ounces is 2 small boxes) (Jiffy brand recommended)
- 1 bunch green onions chopped
- 1 cup milk
- 1 cup sour cream
- 2 eggs lightly beaten
Instructions
- Place the butter in a 10” cast iron skillet and place the skillet in the oven. Turn the oven on to preheat to 400 degrees.2 tablespoons butter
- In a medium mixing bowl, combine the corn muffin mix, chopped green onions, milk, sour cream, and eggs. Mix until thoroughly combined.17 ounces boxed corn muffin mix, 1 bunch green onions, 1 cup milk, 1 cup sour cream, 2 eggs
- When the oven has preheated, carefully remove the hot skillet from the oven and pour the cornbread batter into the center of the pan.
- Return the pan to the oven and bake for 25-30 minutes. Remove from the oven and cool for 5 minutes before turning it out onto a plate or wire rack to for an additional 5 minutes before serving.
Notes
- For the best crust, preheat the cast iron skillet in the oven before adding the batter.
- Don’t overmix the batter. Stir just until combined.
- Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 4. Reheat in a low oven for best results.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
could i make this using regular cornmeal
Yes, of course. Make your favorite cornbread recipe and add the sour cream and onions to the batter.
Ooo, this looks good. I’ll have to try it. Pinning so I can remember it.
Thanks Norma. Hope you enjoy it!
What a great idea for a different kind of cornbread! I could eat this for a meal and be perfectly happy! :)
Me too, Sues! You know you could also add a can of creamed corn and some crumbled bacon to this as well. You know…just because :-)
I do something similar but I add brocolli , sweet onions , and shredded cheese…I love this and so do my friend..but I am going to try yours…think it would be good with soup beans..I serve the one with brocolli with pulled pork…love your recipes
Thanks for reading and commenting, Linda! Yes, this would be really good with beans of any kind.
This looks like an awesome rendition of the cornbread casserole we love, thanks for sharing!
Thanks Brenda. It makes a nice change from the usual plain cornbread.
I LOVE cornbread..this doctored up version sounds incredible! :)
We love cornbread, too, Christina! My usual, plain cornbread is delicious but it’s also great doctored up like this for a change.
Ok, confession time. My most favorite cast iron frying pan is so deeply seasoned that I do (gasp!) wash it. But only by hand & really fast & immediately dry it by hand followed by light heat on the stove top.
This sounds really good. I’ll give it a try.
Miss P
You can revive that pan by putting in a really hot outdoor fire, like when burning leaves in the fall. Just put it in with the leaves before you set the fire and let it stay there until the fire has burned out and the pan is completely cool – overnight. Any old built up crud should burn off in the fire!
I wash mine too. It doesn’t rust, must be well seasoned.
When my mother got a fireplace she had a wonderful time burning off the residue left by her kids washing her skillet but not well.
I have heard of other people putting their cast iron into the fireplace, too! Or even in the oven when running a self-cleaning cycle, though I don’t think that is recommended!
If it has sugar in it then it’s cake. Cornbread does not contain sugar. At least in the south it don’t!
That looks so good!
Thank you for the tip on reseasoning cast iron pans. I haven’t used my cast iron for a long time because I have a glass top stove. But I will put it in the oven. Thanks.
You’re welcome, Lorraine. I know you’re not supposed to, but I use mine on my glass top stove all the time. Shhh…don’t tell! By the way – I *hate* that glass top. It was in the house when we bought it and I just haven’t replaced it yet. Do you like yours?
I have a glass top stove and use my cast iron pans on it….I’d be lost frying chicken, steaks, etc without, nothing cooks as well as cast iron. Plus one meal cooked in it gives you your daily supply of iron.
I love my cast iron, too! Nothing else really cooks as evenly.
After 53 years of marriage, my crusty cornbread is the food my husband compliments the most, and he can detect when I use a brand other than his favorite. Just wondering if you can share the name of your favorite brand?
Sure, Jan! I have two favorites – one is Hoover’s and the other is Arnett’s. I can usually get either in the grocery stores around my south Georgia home town, but they’re not available where I live now. I just stock up when I go home for a visit :-)
What’s your favorite brand?
My husband prefers Aunt Jemimah. I can only find it in a mix with a little flour added in, but the flour is not objectionable. Like many of your readers, he doesn’t like cornbread with so much flour that it has the texture of cake. I heat oil (I suspect more oil than most recipes call for, although I never measure) in my cast iron skillet on top of the stove (DO NOT LEAVE UNATTENDED) until very hot, then pour some of the oil into the batter, but leave quite a bit (a tablespoon at least?) in the hot pan so that when I pour the batter into the very hot skillet, the crust immediately starts frying and gets very golden and crisp as it finishes baking in the oven. When it’s also very golden on top, I flip it upside down onto a plate and immediately slice into eighths and separate them slightly. This seems to keep the cornbread from steaming and making the crust softer. The only other trick I use is to add a little water to the batter just before pouring it into the pan. I read once that doing so starts the browning faster than using just milk or buttermilk in the recipe. You’d think liquid is liquid, but I do get crisp, crunchy crust. And a standing request to call my husband the moment it comes out of the oven so he can slice and butter a couple of pieces. Any leftovers I freeze for dressing. Have never seen the two brands you mentioned in this area (between Atlanta and Columbuc, GA), but will look for them when I travel. Love to experiment!
Haha, I thought you were going to put the sour cream and onion chips in your bread…but how about crumbled as a topping?
If you decide to try that, LindySez, I’d like to know how it works out :-)
I have a cast iron that I only used once and it’s kind of rusty. I don’t know how to get it cleaned. I love corn bread and I would love to make it using my cast iron if only I know how to get rid of the rust….
You just need to re-season your pan. Here’s a good step-by-step guide on how to do that. http://www.womansday.com/food-recipes/cooking-tips-shortcuts/how-to-reseason-a-cast-iron-skillet-109652#slide-1
Remember – you never wash a cast iron skillet once it has been properly seasoned. Just wipe it out, then put a few drop of oil on a paper towel and rub it lightly over the cooking surface. I store mine stacked up (I have many) with paper towels between them.
My mother used to wash her skillets in dish detergent all the time, she just dried them immediately afterwards. I don’t wash mine with dish detergent or put it in the dishwasher, but if the residue in it is heavy after cooking, I just scrub it with salt and a little water. Works great.
thats what I say about jiff it is to sweet! i will try this trick maybe even get brave and see what I can add to my mix
It is *very* sweet, isn’t it Gloria? This really toned it down a lot but there’s still some sweet in the background for sure :-)