The Best Corn Bread You'll Ever Eat

The Best Corn Bread You'll Ever Eat

63

"A soft, moist cornbread center with a crunchy crust."

Ingredients

35 m {{adjustedServings}} servings 328 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
  2. 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.
  3. Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

63
  1. 74 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 crea...

This cornbread was good, though rather dense. I would definately take the previous advice and add some sugar. I will make this again.

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 mou...