Corn Cornbread

Excellent with breakfast, lunch or dinner. For breakfast, I serve it with fried eggs, butter, warm syrup, and jam sauce

Original recipe makes 1 – 9×5 inch loaf

Ingredients

1 (15 ounce) can whole kernel corn, drained
1 cup sour cream
2 eggs, beaten
1/4 cup butter, melted
1 cup self-rising cornmeal
1 tablespoon white sugar
2 tablespoons applesauce

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
  3. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition

Calories: 123 kcal
Carbohydrates: 12.8 g
Cholesterol: 43 mg
Fat: 7.5 g
Fiber: 1.1 g
Protein: 2.8 g
Sodium: 224 mg

Related Recipes:

Onion Cheese Cornbread The Best Corn Bread You’ll Ever Eat Sour Cream Cornbread Cornbread Casserole Healthier Grandmother’s Buttermilk Cornbread Mexican Cornbread I Easy, Sweet Cornbread Muffins Blue Corn Cornbread Cornbread I Cornbread II