Recipe by sal
"Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce"
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1 (15 ounce) can
whole kernel corn, drained
I Love this recipe! Very Good. Ummmm!
Cooked for our company dinner.
A very easy recipe for someone like myself who had never made cornbread. I only had half a cup of sour cream but the bread still came out very moist.
I did not care for this recipe. It is missing a key ingredient.
We really enjoyed this! I used only 1/2 cup sour cream because that's all I had, but it still turned out wonderfully. I also used mexi-corn in place of regular corn. This was a very moist bread! I think next time I'm gonna use a smaller loaf pan, as the 9x5 made a pretty shallow loaf. Thanks for sharing. :)
EPIC fail. I should have known--it was like soup. This recipe is missing a crucial ingredient--maybe flour? One cup of corn meal couldn't handle the liquid. I wanted a gluten free cornbread, but obviously this is not it.
great tasting, even with some of my modifications. i couldn't make it to the store, so i used 1 cup yogurt +1tsp baking soda for the sour cream, and 2 tbs heavy cream to sub for one egg. i used fresh corn, b/c i don't like creamed corn. i was in such a hurry that i goofed up on the pan size; i used one bigger than a 9x13. For a get together with about 12 people, i would double it next time.
This cornbread was excellent as a start. I altered it a bit since I didn't have the self-rising cornmeal. I mixed all the wet ingredients first with the 2tsp of baking powder and 1tsp of baking soda. I included 2 heaping tbsp of apple sauce and 1 heaping tbsp of sugar. I also added 4tbsp of flour to the cornmeal. I also reduced the corn to 1/2 can and drained it very well. I followed the directions exactly other than using a 9 X 13 pan This turned out so good. It's a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 67
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