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.
Yummy in my tummy! I have made this twice in the last week. The first time I made it as the recipe is written and it was good. The second time I made it I followed one of the reviewers advice and that was to add creamed corn and that made it fantastic! Here is what I did different; I added 1 entire can of creamed corn to the egg, milk, butter and sour cream, but instead of using an entire cup of sour cream I cut it down to 1/4 cup. This makes the cornbread increadibly moist. The recipe truly is good as is, but I thought that the creamed corn made it outstanding. Thank you for the delicious recipe, Virginia Hanker!
Read More Yummy in my tummy! I have made this twice in the last week. The first time I made it as the recipe is written and it was good. The second time I made it I followed one of the reviewers advice and that was to add creamed corn and that made it fantastic! Here is what I did different; I added 1 entire can of creamed corn to the egg, milk, butter and sour cream, but instead of using an entire cup of sour cream I cut it down to 1/4 cup. This makes the cornbread increadibly moist. The recipe truly is good as is, but I thought that the creamed corn made it outstanding. Thank you for the delicious recipe, Virginia Hanker!
Best corn bread ever! I doubled the recipe, but only used 1 c sour cream and added a can of creamed corn. YUM! I also used more sugar as suggested by others. Thanks!
This is the BEST cornbread I have ever had! It is my new go-to recipe for traditional (yet GREAT!!) cornbread. Cornbread is often overlooked in a menu as a whole. It is easy to make merely average cornbread and get away with it, because it is not the feature dish of the meal. I suggest spending a couple extra minutes and putting some TLC into your cornbread... with this recipe! The texture is what sets this recipe apart from others I have tried. It is fluffy, while at the same time thick, and incredibly moist. Additionally, the recipe was quick and easy. If you want excellent cornbread, you have to try this recipe!
I was looking for a sweet cornbread like the type I used to eat growing up in the South. This by far exceeded my expectations. I used buttermilk instead of milk, 2 eggs and a 1/2 cup of sugar. It was excellent!
good stuff here! I like to double the recipe and add one 14oz can of cream style corn and some dried cranberries (for a little flava). I think the creamed corn keeps it nice and moist. you do have to bake it longer for about 40 min.
The corn bread was good but I would like it to be a little sweeter. I'll probably add another 1/4c.
This is a really great cornbread for chili. It was very moist and didn't crumble. I did add 1/4 cup more sugar to sweeten it up a bit. I think next time I'll add a bit of honey too. Overall this is a delicious cornbread.
This is the best corn bread we've ever had! My kids and husband RAVED -- and wanted more! I should have doubled the recipe! Like others suggested, I doubled the amount of sugar to 1/2 cup and it was perfect. Moist, buttery, and delicious corn bread! Thanks for a great recipe!
The corn bread was spectacular! I was looking for a recipe that didn't call for shortening, and I found this one. I also used 1/2 cup sugar rather that 1/4. Never will I use Jiffy again!
This recipe is the best I've tried! I used this for Thanksgiving and everyone loved it! I added a small can of creamed corn, changing the sour cream to a 1/2 cup and added a total of a 1/2 cup of sugar. It was very quick and easy. My entire family thought it was so moist and couldn't wait to get the recipe from me. If you like REAL cornbread, you and everyone else, will LOVE this recipe!
i only had 1 egg so i tried this recipe. i loved it. i left out the baking powder and soda. i used self-rising cornmeal and honey instead of sugar. very nice. great with ham/veggie soup or chili on a cold night.
This is delicious! 1/4 cup sugar was enough for a lightly sweet cornbread, which I thought was perfect because I prefer cornbread and not corncake. I subbed 0% plain Greek yogurt for the sour cream...it is much healthier and serves the same purpose.
To me this is the perfect corn bread. It's a little sweet and a little tangy from the sour cream. My husband likes it better than any other recipe I've tried.
Delicious! I made the following changes which made it come out wonderfully moist, sweet enough but not too sweet, and very fluffy. Definitely a favorite corn bread recipe: 1/2C of sugar; 1/3(ish)C of sour cream; a little less than 1/4C of butter, and 1 can of creamed corn. I then did what makes it best (how I grew up eating corn bread) and sprinkled a little bit of sugar and cinnamon over the top layer once it's in the pan. Husband who doesn't really like cornbread loved it!
What I don't like about most corn bread is that it's crumbly and dry. It feels so dry in your mouth that you have to put a ton of butter on it to moisten it up. My experience is that if you put sour cream in quick bread recipes, it produces a finer crumb and makes the product moister. Perfect! OK, I am from Michigan, so I like my corn bread sweet. ;) I made some honey butter to go along with it. Never got so many compliments on corn bread before. Thanks! Oh, I did add some no-salt canned corn - about a half of a can as I wanted some added texture.
Made this for Mother's Day and it's the best I've ever had! I made as is except I used a heaping 1/4 cup of sugar and used lite sour cream. Everyone loved this and was so moist and tasty. This is a keeper!
Easy to make and very good! I added about a half cup of frozen corn...other than that I followed the recipe exactly. Very moist.
Made the recipe exactly as written, and I wouldn't change a thing. It had just the right amount of sweetness, great texture, was so moist it almost melted in your mouth, and popped right out of the pan. This is 5 stars all the way in my book.
Everybody is right! This recipe rocks. Like others suggested, I added 1/2 c. sugar instead of just a 1/4. I've been looking for a recipe that is moist and sweet...this is it!
This is so good but I would not call it a sweet cornbread. Next time I will up the sugar. I only had self-rising buttermilk corn meal (flour, salt & baking powder already mixed in) so I used 2 cups of this mix, and a little bit of soda. I left out the flour & baking powder. The rest of the recipe I followed. I cooked it a little bit longer than stated. I usually always make Jiffy but I will make this from now on. It cooked up beautifully & so moist! Thanks for sharing!
I didn't have quite enough sour cream so I tried the add in of creamed corn. Shared with a friend who said it was the best cornbread he's ever eaten.
Excellent! I made it as is (doubled) and it was cakey, not crumbly and mildly sweet. Be aware, it is really thick batter but it turns out fabulous.
Very good, moist corn bread. Was a nice compliment to our turkey chili. We prefer a little sweetness to our corn bread, so this was perfect.
I just made this corn bread for my nephew (who LOOOVVESS cornbread) for Thanksgiving, and it is exactly what I was looking for. I also had tried several cornbread recipes, and they were all dry. This is like eating cornbread cake. I followed the instructions exactly, except I used 1/2 cup of sugar, and I sprinkled sugar on top of the batter before baking. It came out delicious! Thanks for another great recipe! I will be making this again and again.
First - I doubled the recipe. However I did not double the sugar, I did the 1/3 cup plus 3 Tbs. I did add 1 can of creamed corn and originally thought I wouldn't need the milk but I did end up adding about 1/2 cup of rice milk. I also took about 2/3 cup of batter out and added to that 1-2 Tbs of tomato powder and swirled it thru the main mixture. What a wonderful flavor and so moist! Served it with my chili and it was absolutely perfect!
This is the first corn bread recipe I have ever tried and will no longer be looking for another one. I followed the recipe as is and paired it with My Chili recipe. Everyone loved the meal!
Great corn bread. I baked in my cast iron skillet. cut sour cream down to 1/4 C, and added a can of creamed corn. I also increased sugar to almost 3/4 C and plus added some honey. Came out nice and slightly sweet. Everyone loved it. I have made this several times now. a favorite.
Excellent cornbread! Sweet, moist and dee-licious. I will make this again.
Made these as mini-muffins for a soup party. Made them a week ahead and froze them - turned out great, probably due to the sour cream. Doubled the recipe and got 6 dz. Not as sweet as I expected - but that was ok. Like a previous reviewer about half of the corn meal I used was not ground fine (used what I had)and they turned out a bit gritty - and while that was ok I would prefer to use a finer grind next time.
Gave this 4 stars because I feel there are 2 key ingredients to add that are not actually part the recipe. Adding a can of creamed corn and doubling the sugar in this recipe really make it great. I found that I need to cook it a little longer then the recipes calls for with those changes. With the creamed corn and extra sugar this is very yummy and 5 star worthy!
I think I've found a new favorite corn bread recipe! Moist and sweet and delicious.
Crazy good! The 3rd time I made it I added some corn and that made THE best tasting corn bread I've ever had! WOW! I've even butchered this recipe to make it wheat-free & dairy-free (I used butter still)...using spelt flour & rice milk & plain yoghurt (instead of s.cream) and they STILL turned out good! Thanks!
Pretty good and I am not a big fan of cornbread. A little bit dense but most cornbread is in my experience. I did double the sugar and it was just a little bit sweet - use more if you want it really sweet. I would have tried adding the creamed corn if I had some.
This corn bread was really good! I used white corn meal and 1/3 cup of sugar and it tasted great...especially slathered in butter :)
An absolutely delicious cornbread! I was a little surprised that it was called "Sweet" cornbread with only 1/4 cup of sugar, but the finished result was perfect, with just a light sweetness that my family really enjoyed. I loved the addition of sour cream...it made the cornbread really moist and gave it a wonderful, slightly "tangy" flavor that complimented the cornmeal very well. I made no changes, and made it exactly as written. I'd definitely make it again...thanks so much for sharing the recipe!
This cornbread is excellent! My husband says it is the best he has ever had. So I'll be making it over and over in the years to come! I followed the recipe exactly - no changes needed! The cornbread is soft, yet holds together well without crumbling (and crumbly bread/cake irritates me to no end). The sweetness is perfect - not too much and not too little. Five stars!!!
Very good, but thanks to my 8mos old, I left it in the oven too long. Don't overcook or it gets pretty crumbly.
So, so, good! I was in a hurry so just threw all the ingredients in a stand mixer for a minute, without mixing the dry and wet ingredients separately. Loved it!
I used creamed corn in this recipe, upped the sugar to 1/2c, and used 1/2c yogurt in place of the sour cream (I was out of sour cream). This was delicious, my husband said we had to keep this recipe. I thought it might be a little too moist, but I can change that next time I make it (lessen the yogurt or milk). The next day, my husband mixed the leftover cornbread with an egg then deep fried it in balls for the best hushpuppies ever!! Try it, it's delicious :)
My family loves the corn bread from a BBQ restaurant in town so I was on a mission to find a recipe for one like it. I'm thankful to say that they loved this corn bread as much if not more! I did use 1/2 cup sugar and reduced the sour cream to 1/4 cup and added a can of creamed corn as recommended by other reviews. Thanks so much!
This is the best cornbread I have ever had. It is so moist and sweet. I added the extra sugar like some people suggested. I like to add a little sugar in the bottom of the pan before I add the batter and sprinkle some more on the top before I bake it. It give it a crunchy crust. I will be making this again. No more store bought mixes.
I've made this recipe twice. It is very moist and makes a wonderful addition to any meal. The second time I made it, I doubled the amount of sugar ( 1/2 cup)and I liked the result better. Although the original was good with main course meals (chili, etc.), the sweeter version was delicious when eaten on its own. Either way, it's a great recipe!
This was really good. I uped the sugar as suggested by oyhers. I love how moist it is and I think next time I make it I will add some canned corn. Thanks!
I have never really liked corn bread but this is really good. I make it when I make slow cooker chili. I followed other reviewers and added 1/4 cup more of sugar.
The husband said that this was the best cornbread ever. I tried the recipe as directed, except I didn't have any sour cream. So, I substituted vanilla yogurt. The consistency was good--not too gritty. I will try it next with creamed corn as some reviewers have.
I made this bread exactly according to the recipe and there weren't any leftovers! I found the sweetness was an excellent companion to a spicy or hot dish. I've made it with a spicy black bean soup and and also with a very spicy chili. The sweet bread complimented both perfectly!
This was delicious! I followed the recipe, for once! and it turned out amazing. Nice and cakey, not crumbly at all which my husband loves!
This was pretty good, although next time I will increase the amount of sugar just a bit, maybe 1/2 cup? Be sure to use fine cornmeal also--I used coarse-ground cornmeal, and while the taste was great, it felt like I was chewing on sand! My mistake! Instead of a 8" square baking dish, baked it in a 8" cast iron skillet for about 25-30 minutes and it turned out great! I will definitely make this again!
Yummy, this was really good! I increased the sugar to 1/2 cup, and it tasted just right. A friend of mine asked for the recipe, and my husband loved it too. I only had 1/2 cup of all purpose flour so I used 1/2 cup whole wheat flour and it turned out a bit crumbly but I think it's becuase of the whole wheat flour. The sour cream did great to keep it moist. I will make it again when I get more regular flour ;o) Very good recipe!!
This was a very good recipe. Moist, flavorful and just a bit sweet. Served this with my own modified colleen's Jambalaya from this site.
Moist, dense, sweet cornbread. Not too grainy, but not too cakelike either. Very filling. Thanks for sharing, this was great!
Excellent, moist corn bread. Everyone loved it! I, too, doubled the amount of sugar by using 1/2 sugar and 1/2 splenda. I also used reduced fat sour cream. Very, very yummy! Thanks!
Only change; double the sugar. This is perfect, and it goes with so many meals. It is easy to make, and the sour cream is just what you need to keep it moist. I make this at least once a week. YUMMY!
I used this as a base for my cornbread dressing. It was perfect. Very moist. I had to double the recipe and didn't have twice the sour cream but it was fine.
Excellent! I've been looking for a sweet, dense, not-crumbly corn bread and this is it! I did add a little more sugar as suggested in other reviews.
good corn bread. I used plain yogurt instead of sour cream and made it as muffins
Everytime I've made this, I get so many compliments! Definitely a keeper! I've even made it without the sour cream just because I didnt have any in the fridge!
Very good. I used a little extra sugar as others suggested and made these into muffins. A double recipe makes 21 corn muffins when using a level 1/4 cup as a scoop. Mine were ready in 17 minutes. I made over 100 of these for a party and they were well-received and got compliments. Thank you.
Delicious!!! I followed this recipe exactly and have never been so pleased with the way the cornbread tasted. Thanks for a great recipe!! My husband and I will be enjoying this with a nice homecooked pot of my sweet chicken chili.
Wonderful- only gave 4 stars because I took other suggestions to add creamed corn and increase sugar to 1/2 cup. My adjustment: I only had regular canned corn, so I put it in my blender with some of the milk mixture, and voila: creamed corn!
Great recipe! I made a couple of changes - used plain yogurt instead of sour cream and added 1/4 cup real maple syrup. I also preheat a glass pie plate with 2 tablespoons of butter (till butter sizzles) and then add batter to hot pan - it makes a great crispy crust.
Moist, sweet and delicious. I used buttermilk rather than regular milk and it came out great. Even halfing the portions to make a smaller portion works great. If you're looking for a sweet, moist, great tasting corn bread this one will be perfect!
Really, really good. Everything I want in a corn bread. Moist and sweet and just the right amount of fluffiness. Next time I make this I may make a bigger batch or bake it in a smaller pan so the pieces are thicker, but that's just a personal preference.
Tasty! I used white corn meal and made them in a giant muffin pan! They were moist and yummy!
I used fat free sour cream and skim milk. Most corn bread recipes I've tried have been too dry and not sweet enough, but this was moist with a touch of sweetness. I would probably add more sugar as others have noted next time.
This cornbread is amazing! I added 1 c corn kernels and took the advice of others and used 1/2 c of sugar. We have been enjoying the left overs for breakfast all week!!!
Definitely double the recipe and add 1 can cream corn, reduce sour cream to 1/4 cup. You may need to increase baking time a bit. Great bread!
Moist, yes. The taste was very light. I did double the sugar, but it still seemed like it needed more taste. Thanks for the formula.
I'm baking it right now. I did something different based on everyone saying to add more sugar. I actually melted the sugar and butter down together with another almost 1/4 cup brown sugar and added the milk to it to cool then added the egg and sour cream before combining with the dry mixture. Cross my fingers.. It came out really tasty, however, next time I'll unbalance the flour and corn meal in the favor of the corn meal. Was too much evidence of flour in the taste. but super moist though.
My family enjoyed this recipe. The only change I made was to use 1/2 cup of sugar -It definitely needed the extra sugar. Instead of making cornbread, I made it into 10 corn muffins and baked for 20 minutes. Yummy!
so fabulous & so easy-- never make box corn bread again! i used 1/2 cup sugar as others did and substituted with 1 cup plain yogurt (had no sour cream in frig)-- this recipe is perfect, moist, great consistency-- NEVER MAKE the fake stuff when you can have it this good, this easy!!!
Don't let the number of ingredients fool you, this recipe really was easy to make. It held together nice and wasn't crumbly at all. I added green chiles to the 2nd batch I made and it was delicious. Definitely a keeper!
This recipe was excellent. It comes out moist and fluffy. I did add more sugar (1/2 cup) to make it more sweet, but it is not necessary.
I made this recipe for 32 employees and it was a great hit. I was asked for the recipe and had to refer them to this website. I doubled the sugar, cut the sour cream in half and used a 14oz can of cream style corn for a 9x13. It was awesome.
This is a great and simple recipe of all the corn bread I've made non turned out so great. the good thing is that it turns out not too dry. I will definetly make it again Warning: its very addicting
I give this a 4 star because I found it a bit grainy but other than that it was good.
This was fabulous. Followed the suggestion to add 1/4 cup of sugar, reduce sour cream and add 1/2 lg can of creamed corn. It was so moist and had a great flavor.
Very nice cornbread recipe. I like mine on the sweet side, so I doubled the sugar as recommended my another reviewer. It was perfect. My only criticism was that the bread didn't look perfect. The recipe makes a very stiff batter and it didn't level itself out well. The result what a somewhat craggy looking bread. But it tasted so good that we really didn't care. :-)
great bread! doubled the sugar as recommended, soft and moist. perfect partner to a warm bowl of chili.
I love my corn bread sweet and moist, not dry and boring like Jiffy so I decided to whip this up to go along with dinner I was making. A major plus was that I already had most of the ingredients so it was very cost effective. After reading all the reviews, I modified it and added 1/2 cup sugar instead of a 1/4 cup. I also put some butter on top when it was almost done and sprinkled on some sugar. It cooked in 21 minutes in an 8x8 and was one of the best corn breads I've ever tasted! I couldn't believe I had made it, it tastes just like corn muffins from Dunkin Donuts! This recipe was exactly what I was looking for... if you make this, it is sure to be a hit! I'm serving it again on Sunday with chili!
wasn't all that impressed with this corn bread. The texture was great and it was nice and moist but the flavor just wasn't there. I'm still on the lookout for my perfect corn bread reciepe.
Ever have one of those days where you seem to be out of everything? Ahh, the joy of substitutions. I started making this last night, only to then discover that I had corn grits instead of corn meal, and only baking powder, no soda. Although much coarser, the corn grits were no problem at all, but my online search said that substituting for baking soda could not be done. I ended up trying anyway, putting in 1 1/2 tsp. of baking powder to make up for the difference, and the muffins were still amazing. Therefore, I give this recipe 5 stars for taste and 5 stars for flexibility!
I thought I had enough sour cream left...but no. Only had 2/3 cups so I completed with 1/3 cup of unsweetened apple sauce and it turned out great!! I did put 1/3 cup of sugar instead of 1/4 (as per previous comments) and added the rest of my dried cranberries...YUMMY!
Lovely and moist! Made only a couple of changes - used plain yogurt instead of sour cream and added a can (drained) of kernel corn. Yum!!!
The BEST corn bread!! I have made corn bread that I could knock someone out with, dense, hard, horrible. This is so light, sweet and flavorfull, can't say enough. I did like others, 1/2 C. sugar and 1/2 C. sour cream and one small can of cream corn. PERFECT, Thank you so much for this recipe. First time I made it, it was gone the same day, I have to insist now, that my family show control!!
great lowfat cornbread! I substituted 1/4 cup honey for the 1/4 cup sugar (to make it even healthier) and it turned out perfectly. Went great with our chili dinner.
