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    You are in: Home / Recipes / Extra Moist Cornbread with Sour Cream Recipe
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    Extra Moist Cornbread with Sour Cream

    Extra Moist Cornbread with Sour Cream. Photo by Tanya38

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Stewie's Note:

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

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    Units: US | Metric

    • 3 large eggs
    • 1/2 cup canola oil or 1/2 cup 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


    1. 1
      Lightly grease a 13"X9" pan.
    2. 2
      Preheat your oven to 375 F degrees.
    3. 3
      Beat eggs until light, then add the oil and the salt.
    4. 4
      Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
    5. 5
      Pour mixture into the prepared pan and place in the oven.
    6. 6
      Bake for 35 minutes.
    7. 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).

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on January 01, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2014

      Is it possible to substitute sour cream for buttermilk in cornbread recipes ?

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)


    Nutritional Facts for Extra Moist Cornbread with Sour Cream

    Serving Size: 1 (61 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 183.8
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 2.8 g
    Cholesterol 38.0 mg
    Sodium 354.2 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 1.4 g
    Sugars 5.0 g
    Protein 2.9 g

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