LIVE
Rating: 3.6 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
15
Yield:
1 - 9x5 inch loaf
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.

    Advertisement
  • In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.

  • Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts

123 calories; protein 2.8g; carbohydrates 12.8g; fat 7.5g; cholesterol 39.7mg; sodium 224.2mg. Full Nutrition
Advertisement

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/20/2003
I Love this recipe! Very Good. Ummmm! Read More
(24)

Most helpful critical review

Rating: 3 stars
04/15/2003
Cooked for our company dinner. Read More
(17)
15 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/20/2003
I Love this recipe! Very Good. Ummmm! Read More
(24)
Rating: 3 stars
04/14/2003
Cooked for our company dinner. Read More
(17)
Rating: 4 stars
10/04/2004
A very easy recipe for someone like myself who had never made cornbread. I only had half a cup of sour cream but the bread still came out very moist. Read More
(13)
Advertisement
Rating: 4 stars
08/13/2011
We really enjoyed this! I used only 1/2 cup sour cream because that's all I had but it still turned out wonderfully. I also used mexi-corn in place of regular corn. This was a very moist bread! I think next time I'm gonna use a smaller loaf pan as the 9x5 made a pretty shallow loaf. Thanks for sharing.:) Read More
(4)
Rating: 1 stars
11/29/2011
I did not care for this recipe. It is missing a key ingredient. Read More
(4)
Rating: 1 stars
07/04/2011
EPIC fail. I should have known--it was like soup. This recipe is missing a crucial ingredient--maybe flour? One cup of corn meal couldn't handle the liquid. I wanted a gluten free cornbread but obviously this is not it. Read More
(4)
Advertisement
Rating: 5 stars
09/02/2010
great tasting even with some of my modifications. i couldn't make it to the store so i used 1 cup yogurt 1tsp baking soda for the sour cream and 2 tbs heavy cream to sub for one egg. i used fresh corn b/c i don't like creamed corn. i was in such a hurry that i goofed up on the pan size; i used one bigger than a 9x13. For a get together with about 12 people i would double it next time. Read More
(3)
Rating: 5 stars
12/09/2013
This cornbread was excellent as a start. I altered it a bit since I didn't have the self-rising cornmeal. I mixed all the wet ingredients first with the 2tsp of baking powder and 1tsp of baking soda. I included 2 heaping tbsp of apple sauce and 1 heaping tbsp of sugar. I also added 4tbsp of flour to the cornmeal. I also reduced the corn to 1/2 can and drained it very well. I followed the directions exactly other than using a 9 X 13 pan This turned out so good. It's a keeper. Read More
(2)
Rating: 4 stars
02/11/2014
Great recipe! I changed a few things. To be a little more heart healthy I left out the butter and added more applesauce. I then added a small can of chopped green chiles to give a little spice. I exchanged the whole kernel corn to a 1/2 can of cream of corn. It had to cook a little longer but turned out great!! My husband loves it! Read More
(1)