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Sweetheart Cornbread


  • 2 eggs
  • 1 cup 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.

Nutrition Facts

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


Average Rating:
  • 2princesses2love
    Oct 4, 2012

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

  • gladisjr
    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.

  • tassekuchen
    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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