READY IN: 30mins
Recipe by Rachel Savage

A very moist corn bread recipe.

Top Review by Outta Here

As advertised, this is very moist. Loved the texture (not crumbly) and flavor. I made one small change. I used a full cup of sour cream (light) and cut back the milk to compensate. Didn't want to store 1/4 cup leftover sour cream :) Baking time was perfect. Thanks for a keeper.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Grease 8 inch square pan and set aside.
  3. In a large bowl, combine dry ingredients.
  4. In a medium bowl, whisk sour cream, milk and eggs together.
  5. Quickly stir in butter.
  6. Pour liquid mixture over dry ingredients.
  7. Stir with rubber spatula just to blend.
  9. Scrape batter into pan.
  10. Bake 20 minutes or until toothpick comes out clean.
  11. Cool and cut into squares.

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