The Best Corn Bread You'll Ever Eat57 Reviews
- Prep: 5 min
- Cook: 30 min
- Ready In: 35 min
“A soft, moist cornbread center with a crunchy crust.” - by Debbie Rowe
Original recipe yields 6 to 8 servings
- Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
- In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
- Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Amount Per Serving (8 total)
- 328 cal
- 15.9 g
- 40.8 g
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"Real cornbread isn't supposed to be sweet! This is how my mother has made cornbread for years, except I don't recall hers having milk in it. I think it has another egg and maybe more sour cream. As..." See more with traditional southern-style cornbread - before she found this recipe with sour cream and corn, we heat the oven to 450, not 425, and first heat the empty skillet up really hot on the stove top, add a couple of tablespoons of oil, swish it around to coat the pan, toss in a big pinch of cornmeal, swish it around and let brown a little - won't take but a moment, pour the batter in the pan THEN put it in the hot oven and bake until real good and brown. Nothing better!"
"This cornbread was good, though rather dense. I would definately take the previous advice and add some sugar. I will make this again...." See more"
"Boy, did Debbie ever give this recipe an appropiate name! From the ease of the mixing of the batter to the smell it generates in the oven...this IS the best cornbread you'll ever put in your mouth. Wh..." See moreat else is great about this recipe is you will more than likely have everything on hand to make it. No running to the store to get an ingredient. One thing...follow the direction of some of the other posters, either add more cornmeal or less milk."
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