Sweet Corn Bread

Sweet Corn Bread

bookwurm70

"This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
  2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
  3. Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 362
  1. 457 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Consistently good. I use a 9" cast iron round pan that I preheat in the oven, pull out and throw a couple of tablespoons of vegetable oil in before the batter. This gives it a lovely fried-like ...

Most helpful critical review

I so much wanted to love this recipe, but like several others, mine was dry in the end. I followed the recipe exactly, and made no substitutions. I was actually shocked by how dry it was, consid...

Most helpful
Most positive
Least positive
Newest

Consistently good. I use a 9" cast iron round pan that I preheat in the oven, pull out and throw a couple of tablespoons of vegetable oil in before the batter. This gives it a lovely fried-like ...

Easy, moist, and delicious - what more could you ask for from a simple and straightforward recipe for cornbread? I lightened it up a bit by using reduced fat sour cream and Land O Lakes light b...

This is a very delicious recipe, I did, however a few changes to my recipe, as we like our corn bread on the sweeter side. My recipe included an extra 1/4 c cornmeal, 1/2 c butter, 1/2 c sugar,...

I HAVE MADE THIS RECIPE FOR YEARS!! ITS MOIST, TASTY AND SOOO EASY TO MAKE. I MAKE IT JUST TO SNACK ON, ITS THAT GOOD.

This is my favorite cornbread recipe ever. The texture is just wonderful (nice and crusty on the top), and it is so insanely moist inside. It's so much healthier then recipes that rely on lots o...

After reading several reviews,I was concern about the consistencey of the batter. I said what the heck I'm gonna make it. Turns out this batter was beautiful and creamy.Don't hesitate to make th...

Made this recipe the other night and the results were wonderful!! I made muffins instead of using a baking dish and that was not the best idea because they stuck to the paper liners so I lost a...

I so much wanted to love this recipe, but like several others, mine was dry in the end. I followed the recipe exactly, and made no substitutions. I was actually shocked by how dry it was, consid...

Very good. I made it into muffins, which took about 15 minutes to bake.

Other stories that may interest you