Recipe by Debbie Rowe
"A soft, moist cornbread center with a crunchy crust."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/3 cups
self-rising corn meal mix
1 (8 ounce) can
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!
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 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.
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.
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.
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.
this recipes is definatly a keeper.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Corn Bread You'll Ever Eat
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 143
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make moist, slightly sweet corn bread.
This perfectly moist corn bread is slightly sweet and very versatile.
See how to make moist, nutty banana bread.