Corn Cornbread Recipe - Allrecipes.com
Corn Cornbread Recipe
  • READY IN 35 mins

Corn Cornbread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
  2. 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.
  3. 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!

 
Most Helpful Critical Review
Apr 14, 2003

Cooked for our company dinner.

 

11 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.

 
Nov 29, 2011

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

 
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. :)

 
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.

 
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.

 
Dec 09, 2013

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.

 

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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.

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