Ina Garten Sour Cream Corn Bread is an easy make ahead breakfast you bake once and freeze for months. Sour cream and a full cup of cornmeal give it a crumb that holds up for days. Toast it thick, add salted butter and strawberry jam, and breakfast for the week is done.
Stop mixing as soon as the wet and dry ingredients come together, because overmixing turns corn bread tough. A few lumps in the batter are fine, and the sour cream keeps each slice moist for days.
Source: Make It Ahead (2014)
Ina Garten Sour Cream Corn Bread
Course: BreakfastCuisine: AmericanDifficulty: Easy16
servings15
minutes40
minutes270
kcalMoist, golden quick bread with a tender crumb from sour cream and Bob’s Red Mill cornmeal, baked in two loaves for slicing, freezing, and toasting.
Ingredients
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
3 cups all-purpose flour
1 cup Bob’s Red Mill medium-grind yellow cornmeal
1/2 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1 1/4 cups whole milk
3/4 cup sour cream
2 extra-large eggs, at room temperature
Salted butter and strawberry jam, for serving
Directions
- Preheat and prepare: Preheat the oven to 350 degrees. Grease and line the bottom of two 8 1/2 x 4 1/2 x 2-inch loaf pans with parchment paper.
- Mix the dry and wet: Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, sour cream, and eggs and then slowly whisk in the melted butter.
- Combine and bake: Pour the wet ingredients into the dry ones and mix them together with a rubber spatula, until combined. Don’t overmix! Pour the batter into the prepared pans, smooth the top, and bake for 35 to 40 minutes, until a toothpick comes out clean. Place the pans on a rack and cool completely.
- Toast and serve: When ready to serve, slice the corn bread, toast it, and serve with salted butter and strawberry jam.
FAQs
Can I use fine cornmeal instead of medium-grind?
Medium-grind cornmeal gives this bread its signature texture with a slight crunch. Fine cornmeal will work, but the result will be smoother and less interesting. Ina specifically calls for Bob’s Red Mill medium-grind, so it’s worth tracking down if you can.
How long does sour cream corn bread last?
Wrapped tightly, it keeps in the fridge for up to 4 days. For longer storage, freeze the loaves whole for up to 3 months. Defrost before slicing, and toast each piece before serving.
Can I make the batter ahead of time?
Bake the bread ahead, not the batter. Quick bread batter loses its rise if it sits because the baking powder starts reacting as soon as it gets wet. Bake the loaves, cool them completely, then wrap and freeze.
What size loaf pan do I need?
The recipe calls for two 8 1/2 x 4 1/2 x 2-inch loaf pans. Standard 9 x 5-inch pans will also work, but the loaves will be slightly flatter. Grease the pans and line the bottoms with parchment for easy release.
Why did my corn bread come out dense?
Overmixing is the most common reason. Stir the batter just until the wet and dry ingredients come together, and stop. Old baking powder is the other culprit, so check the expiration date on yours before you start.
