Sour Cream Cornbread

Recently on a visit to an antique store, my wonderful hubby bought me this old cookbook.


It was published in 1954 by the Culinary Arts Institute, “One of america’s foremost organizations devoted to the science of better cookery”.

Hey, I’m all for better “cookery” and I love making any kind of bread. Let’s see… there are so many recipes to choose from:


Most of the pictures in the book are in black and white.


And all the captions for the pictures have catchy little rhymes like this one:

“A twist of the wrist and a clever server,

it’s a Swedish tea ring that folks forget never. “

or this one:

“Citron buns add zest to any meal,

and their flavor is as good as their appeal.”

Oh. My…. Shakespeare this isn’t.

Anyway, I finally decided to make the sour cream cornbread recipe. Believe it or not, I’ve never made cornbread because my Mom’s was dry and crumbly. (Sorry Mom.)  But this recipe calls for sour cream which is supposed to make it moist. So I made it and found that it WAS moist and didn’t crumble apart when I cut a piece.


And –  it was very tasty too!  I had mine with melted butter and honey. Harland had his with butter and molasses. Mmmmmm…..

Here’s the recipe:


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  • 2 cups corn meal
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 cups sour cream

Preheat oven to 400 degrees. In a medium mixing bowl add all dry ingredients


and mix well.

Beat eggs in a small bowl


and add to dry mixture. Add sour cream.


Stir until well combined.


Pour batter into a greased 8 X 8 inch pan and spread evenly into the corners.


Check out this vintage Fire King pan I recently bought.


Love the little floral decoration. The pattern is called Primrose.

Anyway, bake about 30 minutes or until a toothpick inserted in center comes out clean.



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Cattle, corn, wheat, beans, mud, snow, ice, and drought. Plenty of fresh air and quiet. Our life is sometimes heartbreaking, sometimes joyous, but never boring.

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13 Responses

  1. Laura says:

    When I saw the pan I wondered if it was a Fireking! Love it and the cookbook. Wish I could go antiquing with you!

  2. Tina says:

    I recently bought an oval divided dish in a secondhand store but may be pyrex. It also has flowers I love it. I also like you recipe.

  3. Chester's Mom says:

    We love cornbread at our house. I found that the better quality the cornmeal the better the bread and don’t add any flour, that seems to dry it out. My mom’s cornbread wasn’t good either. I’ll bet the sour cream really adds zip!

  4. Alica says:

    Hot corn bread with melted butter…now that’s a treat!

  5. Kerry says:

    Oh I love cornbread! Nothing goes better with slow cooker chili. Thank you for sharing the recipe. I’ve been collecting old church fundraising cookbooks for awhile. Some of them have comments and suggestions written inside. So much fun to look thru.

  6. Jeanne says:

    Wow! It’s even gluten free for me! (How’s that for a poem?) I will definitely try this! I like the fact that it’s just corn meal with no flour. The sour cream should make it really nice.

    I have a corn bread recipe that I love to make that calls for creamed corn. I had to convert it to gluten free. I take my version to church dinners and everyone loves it!

    • Laura says:

      I noticed the GL also! How did you convert your creamed corn recipe?

      • Jeanne says:

        I used a combination of several gluten free flours that I keep on hand. I don’t know what would be a good way to get you the recipe if you’re really interested.

  7. Lorraine says:

    May I please have a small portion with 1 poached egg and some baked beans on the side?

    Oh excuse me I thought you were taking orders….

    I love old cook books. They are a true pleasure……

  8. Margaret says:

    Looks good!

  9. Rebecca says:


  10. Rebecca says:

    I should have said, Fire King, LOL, LOL!!

  11. Patty says:

    I am baking as muffins right now. I’ll let you know how they turn out.

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