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Nutrition Facts
Serving Size 1 (61g) Recipe makes 18 servings
Calories 186
Calories from Fat 108		(58%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 41mg		13%
Sodium 409mg		17%
Potassium 70mg		2%
Total Carbohydrate 17.0g		5%
	Dietary Fiber 1.5g	5%
	Sugars 4.6g
Protein 3.1g		6%
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Extra Moist Cornbread with Sour Cream

Recipe #22083 | 45 min | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Stewie
Mar 10, 2002

This cornbread remains moist and is so good! We really enjoy it with soups or chili.

SERVES 18 (change servings and units)

Ingredients

3 large eggs
1/2 cup canola oil or vegetable oil
1 teaspoon salt
8 ounces creamed corn
1 cup sour cream (I use reduced fat)
1 1/2 boxes Jiffy corn muffin mix

Directions

1
Lightly grease a 13"X9" pan.
2
Preheat your oven to 375 F degrees.
3
Beat eggs until light, then add the oil and the salt.
4
Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
5
Pour mixture into the prepared pan and place in the oven.
6
Bake for 35 minutes.
7
Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).

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Featured Reviews for This Recipe

From: ChoCho

On Aug 15, 2009

Yum! My first cornbread recipe. So easy to make. Thanks.

0 people found this review helpful

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From: Chef #1257620

On May 3, 2009

Had great cornbread at a restaurant in MA. really wanted to buy some because I did'nt have a good recipe for it, but they don't sell it. Just made it and thank my lucky stars for stewie. Don't have to buy it cause this is sooo much better. Light, fluffy, and the BEST. Can't wait to add cheese and the like. THANKS AGAIN STEWIE. Wish I had known abou this recipe years ago.

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From: Bev

On Sep 9, 2002

What a wonderful recipe for cornbread! So very moist and flavorful with excellent texture! Since it is only the two of us here, I scaled the recipe by half: using two eggs, 1/4 cup veg oil, 1/2 tsp salt, 1/2 cup sour cream, 4 generous tbs creamed corn and 1 full box mix. I made 6 jumbo muffins which baked for 26 minutes till lightly golden on top. This just may become my favorite cornbread recipe! Thanks, Stewie!

5 people found this review helpful

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From: Marie

On Jan 1, 2003

My daughter in law had us over for a Tex-Mex dinner and said she wanted cornbread and has never been able to find a good recipe for it. I offered to bring it, turned to 'Zaar and found this recipe. It is without a doubt the best cornbread I have ever had and everyone loved it. My 6 year old grandaughter had 4 pieces and at the end of dinner, there wasn't a crumb left. I baked it for exactly 30 minutes and it was so moist and perfectly baked. Thanks so much for posting this awesome recipe!

4 people found this review helpful

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