Ingredients35 m servings 123 cals
- 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.
Per Serving: 123 calories; 7.5 g fat; 12.8 g carbohydrates; 2.8 g protein; 40 mg cholesterol; 224 mg sodium. Full nutrition
ReviewsRead all reviews 11
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.
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!...
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,...
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...
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...