I Love this recipe! Very Good. Ummmm!
Cooked for our company dinner.
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! I think next time I'm gonna use a smaller loaf pan as the 9x5 made a pretty shallow loaf. Thanks for sharing.:)
I did not care for this recipe. It is missing a key ingredient.
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.
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.
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.
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!
