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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% | |
Extra Moist Cornbread with Sour Cream
SERVES 18
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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- Course > Breads
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
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.
From: Lauren4372
On Apr 5, 2009
VERY easy and tastey. I would have prefered a slightly sweeter cornbread, hence the 4 stars. Next time I am adding either 1/4 cup of sugar or honey. Excellent texture.
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!
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!
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