Prep 10 mins
Cook 25 mins
I heart cornbread.
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup fat free sour cream
- 2 eggs
- 1⁄4 cup butter, melted
- 1 cup self-rising cornmeal
- 1 tablespoon sugar
- 2 tablespoons applesauce
- Preheat over to 375 degrees.
- Combine corn, sour cream, butter and eggs.
- Gradually add the cornmeal, apple sauce and sugar.
- Pour into a greased 9x13 inch pan.
- Bake for 25 minutes, give or take.