Corn Cornbread

Corn Cornbread

 Made  times
sal 32

"Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce"
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35 m servings 123 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 12 Ratings

Most helpful positive review

I Love this recipe! Very Good. Ummmm!

Most helpful critical review

Cooked for our company dinner.

Most helpful
Most positive
Least positive

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!...

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,...

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...

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...

This was the first time I ever made homemade cornbread. It was so moist tasted perfect! I'm impressed! easy and yummy. I made it along side of my roast. has the southern style taste just more ...

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