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Sweet Corn Bread Recipe
Sweet Corn Bread Recipe photo by Taste of Home

Sweet Corn Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup 2% milk
  • 1/4 cup butter, melted

Nutritional Facts

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.

Directions

  1. Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
  2. Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Sweet Corn Bread in Country Extra March 1999, p49

Nutritional Facts

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.

Reviews for Sweet Corn Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 6, 2014

Substituted plain yogurt for the sour cream and skim milk for a low fat version.

MY REVIEW
Reviewed Jan. 3, 2012

Made these into muffins and added some fresh chopped parsley - really good! Nice to have instead of bread with a meal.

MY REVIEW
Reviewed Oct. 17, 2011

I love this recepe for cornbread. I think it's the sour cream that keeps it moist.

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