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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.
This recipe is:
Quick
Nutritional Analysis: 1 serving equals 240 calories, 11 g fat (7 g saturated fat), 56 mg cholesterol, 300 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Sweet Corn Bread in Country Extra March 1999, p49
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Reviewed on Jan. 03, 2012 by germanycook
Made these into muffins and added some fresh chopped parsley - really good! Nice to have instead of bread with a meal.
Reviewed on Oct. 17, 2011 by savoie.luvgspointers
I love this recepe for cornbread. I think it's the sour cream that keeps it moist.
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