Sweet Corn Bread93 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 40 min
“This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.” - by bookwurm70
Original recipe yields 9 servings
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.
Amount Per Serving (9 total)
- 241 cal
- 11.6 g
- 29.9 g
Based on a 2,000 calorie diet
Reviews (93)Rate This Recipe
"Easy, moist, and delicious - what more could you ask for from a simple and straightforward recipe for cornbread? I lightened it up a bit by using reduced fat sour cream and Land O Lakes light butter...." See more I also subbed reduced fat buttermilk for regular milk. This bakes up nice and brown in no time at all. Perfect accompaniment to chili, pulled pork, or whaterver else you can think of... The leftovers are great with butter and jam too!"
"Consistently good. I use a 9" cast iron round pan that I preheat in the oven, pull out and throw a couple of tablespoons of vegetable oil in before the batter. This gives it a lovely fried-like crust...." See more I substitute yogurt for the sour cream and buttermilk for milk."
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