Baked Corn Bread
A moist, flavorful baked cornbread with a hint of sour cream and sweet corn, perfect as a comforting side for family dinners or potlucks.
Ingredients
Instructions
- Mix sour cream, cream-style corn, eggs, and oil together in a bowl.
- Add Jiffy mix to the wet ingredients and stir until just combined.
- Spray a pan with cooking spray and pour in the batter.
- Bake at 375°F (190°C) for 50 to 60 minutes until golden brown and cooked through.
Tips & Substitutions
For extra flavor, consider adding shredded cheese or diced jalapeños to the batter. You can substitute Greek yogurt for sour cream if needed. If you prefer a sweeter cornbread, add a tablespoon of honey or sugar. Make sure not to overmix the batter to keep the cornbread light and fluffy. This recipe is a great base to experiment with other add-ins.
Serving Suggestions
Baked corn bread is delicious served warm with a pat of butter or alongside a hearty chili or stew. It also pairs beautifully with Jane's Cake for dessert or can be enjoyed as a snack with Mustard Butter. For a complete meal, serve it with a fresh salad or grilled vegetables, making it a versatile addition to any table.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Corn Bread contains roughly 206 calories, with 2g protein, 18g carbohydrates, and 14g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of corn instead of cream-style corn?
Yes, you can use regular canned corn and blend it slightly to achieve a creamy texture. However, the cornbread may be less moist than with cream-style corn. Adjust the amount of sour cream or oil to compensate for the moisture.
How can I make this cornbread gluten-free?
To make this cornbread gluten-free, use a gluten-free cornbread mix instead of Jiffy mix. Ensure that all other ingredients, particularly the sour cream and any additional mix-ins, are also gluten-free. This way, you can enjoy a gluten-free version without compromising on taste.
What if I don't have Jiffy mix?
If you don't have Jiffy mix, you can create your own by combining 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/4 cup sugar. Mix these dry ingredients and proceed with the recipe as usual, adjusting the wet ingredients as necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).