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READY IN 35 mins

Corn Cornbread

Read Reviews (7)

"Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce" — sal

Ingredients Edit and Save

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Original recipe makes 1 - 9x5 inch loaf Change Servings

1 (15 ounce) can whole kernel corn, drained
1 cup sour cream
2 eggs, beaten
1/4 cup butter, melted

1 cup self-rising cornmeal
1 tablespoon white sugar
2 tablespoons applesauce

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Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 20, 2003

I Love this recipe! Very Good. Ummmm!

—LORI_TORRES

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Most Helpful Critical Review

Apr 14, 2003

Cooked for our company dinner.

—BRENDA WATTS

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9 Ratings

Oct 04, 2004

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.

—EMM43

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Nov 29, 2011

I did not care for this recipe. It is missing a key ingredient.

—ROMANIAK

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Aug 13, 2011

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. :)

—Christina

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Jul 04, 2011

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.

—LizinMN

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Sep 02, 2010

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.

—stick a fork in me, I'm done

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Nutrition

Calories
123 kcal
6%

Carbohydrates
12.8 g
4%

Cholesterol
43 mg
14%

Fat
7.5 g
12%

Fiber
1.1 g
4%

Protein
2.8 g
6%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn Cornbread

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 123
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 4.2g 21 %
Cholesterol 43mg 14 %
Sodium 224mg 9 %
Potassium 92mg 3 %
Total Carbohydrates 12.8g 4 %
Dietary Fiber 1.1g 4 %
Protein 2.8g 6 %
** Sugars 2g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 7 %
Iron 8 %
Thiamin 7 %
Niacin 8 %
Vitamin B6 5 %
Magnesium 5 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.