Total Time
30mins
Prep 10 mins
Cook 20 mins

A very moist corn bread recipe.

Ingredients Nutrition

Directions

  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.
  8. DO NOT OVER MIX.
  9. Scrape batter into pan.
  10. Bake 20 minutes or until toothpick comes out clean.
  11. Cool and cut into squares.
Most Helpful

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.

Outta Here September 27, 2012

Great recipe! I evened out the ingredients for ease of remembering and doubled the recipe. The addition of sour cream made a nice change and the flavor was wonderful. I cooked it in two pans so that the cooked evenly. This will become my basic, no cheese, no fuss, no cream corn recipe for daily use. Thanks

Maeven6 November 29, 2010

Best I have ever eaten!! I had white self-ricing meal and adjusted the recipe accordingly. Baked in cast iron skillet.

cook from scratch November 04, 2010