Sweetheart Corn Bread Recipe

4 3 4
Sweetheart Corn Bread Recipe
Sweetheart Corn Bread Recipe photo by Taste of Home
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Sweetheart Corn Bread Recipe

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4 3 4
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This is a delicious recipe I've served many times to my family. I don't always shape the bread into a heart, but it is fun to do that for Valentine's Day or another special occasion. Even if you don't have a heart-shaped pan, garnishing with ribbon adds a colorful touch. One of our favorite meals is this corn bread with bean soup and a salad.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canola oil
  • 1 can (8-1/4 ounces) cream-style corn
  • 1-1/2 cups cornmeal
  • 1/4 cup all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt

Directions

In a large bowl, beat eggs. Add sour cream, oil and corn; mix well. Stir in the dry ingredients just until combined. Pour into a greased and floured 5-cup heart shaped baking pan or a 9-in. round pan. Bake at 425° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes in pan before removing to a wire rack. Yield: 6-8 servings.
Editor's Note: For a festive presentation, tie a red ribbon around the edge of the bread before serving.
Originally published as Sweetheart Corn Bread in Country February/March 1995, p49

Nutritional Facts

1 piece: 328 calories, 20g fat (6g saturated fat), 73mg cholesterol, 446mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canola oil
  • 1 can (8-1/4 ounces) cream-style corn
  • 1-1/2 cups cornmeal
  • 1/4 cup all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  1. In a large bowl, beat eggs. Add sour cream, oil and corn; mix well. Stir in the dry ingredients just until combined. Pour into a greased and floured 5-cup heart shaped baking pan or a 9-in. round pan. Bake at 425° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes in pan before removing to a wire rack. Yield: 6-8 servings.
Editor's Note: For a festive presentation, tie a red ribbon around the edge of the bread before serving.
Originally published as Sweetheart Corn Bread in Country February/March 1995, p49

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Reviews forSweetheart Corn Bread

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2princesses2love User ID: 652335 21645
Reviewed Oct. 4, 2012

"We didn't care for this. We thought it was too bland."

MY REVIEW
gladisjr User ID: 1488284 8132
Reviewed Apr. 26, 2011

"My 4 little kids liked this recipe especially with honey butter and chili. I love the no sugar and corn in it. Have made it 3 times."

MY REVIEW
tassekuchen User ID: 2884470 29607
Reviewed May. 1, 2009

"Super moist! Good, but not sweet; notice there is no sugar in the recipe. Maybe southern cornbread is not sweet?"

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