Sweet Corn Bread

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Most Helpful Positive Review

Aug 05, 2012

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 butter. I also subbed reduced fat buttermilk for regular milk. This bakes up nice and brown in no time at all. Perfect accompaniment to chili, pulled pork, or whaterver else you can think of... The leftovers are great with butter and jam too!

—Jillian

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Most Helpful Critical Review

Jan 12, 2013

This was definitely an okay recipe, but we found it bland. Maybe more corn meal? It also was very tall in an 8x8 pan. If I made it again I'd bake it in a larger pan.

—Chel

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116 Ratings

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Aug 21, 2012

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 crust. I substitute yogurt for the sour cream and buttermilk for milk.

—perla

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Jun 26, 2012

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.

—dianedoyon

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Jun 28, 2012

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 good portion of each muffin. Next time I will use the 8" baking dish or try greasing the muffin pan instead of using the paper liners. The corn bread was moist and flavorful - even a couple of days later! Only change I made was to up the milk to about 1/2 cup because I thought the batter was a bit too thick. This is now my go-to recipe for corn bread - thanks for sharing!

—Linda

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Nov 11, 2012

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 of butter or shortening (and tastes much better because of it). The key is not to overmix when you add the wet and dry. The batter will look super thick...too thick...when you add it to the pan. But it comes out perfect. And no alterations to the recipe to make it a 5 star.

—Jeanie

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Jan 13, 2013

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, and instead of regular milk, I used buttermilk. They turned out wonderfully moist and very tasty! Next time I will add some fresh corn to the recipe for a little added texture. This is definitely a must keep in my recipe box!

—Tiffany

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Oct 30, 2012

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

—raesive

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Nutrition

Calories
241 kcal
12%

Carbohydrates
29.9 g
10%

Cholesterol
49 mg
16%

Fat
11.6 g
18%

Fiber
1 g
4%

Protein
4.4 g
9%

Sodium
289 mg
12%

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

Nutritional Information

Sweet Corn Bread

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 241
Calories from Fat: 105

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 6.9g 35 %
Cholesterol 49mg 16 %
Sodium 289mg 12 %
Potassium 98mg 3 %
Total Carbohydrates 29.9g 10 %
Dietary Fiber 1g 4 %
Protein 4.4g 9 %
Sugars 6.4g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 8 %
Iron 15 %
Thiamin 23 %
Niacin 19 %
Vitamin B6 3 %
Magnesium 5 %
Folate 36 %

* 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.