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


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


    35 mins


  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.


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