-
-
My review
Corn Cornbread
sal
"Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce"
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 123 calsOriginal recipe yields 15 servings (1 - 9x5 inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
- 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
Per Serving: 123 calories; 7.5 g fat; 12.8 g carbohydrates; 2.8 g protein; 40 mg cholesterol; 224 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1113 Ratings
-
-
-
-
-
Most helpful
Most positive
Least positive
Newest
10/4/2004
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.
8/13/2011
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!...
7/4/2011
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,...
9/1/2010
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...
12/9/2013
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...