Sweet Corn Bread

172 Reviews 17 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    40 m
bookwurm70
Recipe by  bookwurm70

“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.”

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Ingredients

Adjust Servings

Original recipe yields 9 servings

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Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
  2. 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.
  3. Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

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Reviews (172)

Rate This Recipe
Jillian
80

Jillian

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. 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!

perla
77

perla

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. I substitute yogurt for the sour cream and buttermilk for milk.

dianedoyon
61

dianedoyon

I HAVE MADE THIS RECIPE FOR YEARS!! ITS MOIST, TASTY AND SOOO EASY TO MAKE. I MAKE IT JUST TO SNACK ON, ITS THAT GOOD.

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Mom's Sweet Buttermilk Corn Bread

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Corny Corn Bread (Vegan and Wheat-Free)