The Best Corn Bread You'll Ever Eat Recipe - Allrecipes.com
The Best Corn Bread You'll Ever Eat Recipe
  • READY IN 35 mins

The Best Corn Bread You'll Ever Eat

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 30 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2005

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 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!

 
Most Helpful Critical Review
Apr 14, 2003

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

 

71 Ratings

Oct 01, 2003

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. What 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.

 
Apr 14, 2003

So moist and yummy. I don't have an iron skillet, so I just baked in cake pan. Turned out wonderful. Doubled and cooked an additional 15 minutes.

 
Oct 02, 2003

This recipe didn't have as much flavor as the recipe I usually use. I thought the creamed corn and sour cream would really jazz it up, but for some reason, it was just so-so.

 
Oct 01, 2003

I tried this recipe and contrary to the name it was not the best cornbread I've ever eaten. The people at my party did not like it. It lacked flavor and I will not use it this recipe again.

 
Sep 26, 2003

this recipes is definatly a keeper.

 
Apr 14, 2003

This cornbread was moist but not really what I was looking for. I was looking for a sweeter cornbread. I may try this again and add sugar.

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 772 mg
  • 31%

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

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