Corn Bread N' Corn
A moist and flavorful cornbread with a hint of sweetness from corn and a tender crumb, perfect as a side for hearty meals or casual gatherings.
Ingredients
Instructions
- Mix dry ingredients: cornmeal, all-purpose flour, salt, and baking soda.
- Add eggs, sour cream, crushed corn, and oil; mix well until smooth.
- Pour the batter into a well-greased 9 x 9-inch pan.
- Melt 1/4 cup butter or oleo.
- Pour melted butter over the batter.
- Bake at 400°F until done, about 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of honey or a tablespoon of sugar to the batter. If you prefer a slightly sweeter cornbread, you can substitute half of the all-purpose flour with a finely ground cornmeal. This recipe is versatile, so feel free to mix in some shredded cheese for added flavor or chopped jalapeños for a spicy kick.
Serving Suggestions
Serve your Corn Bread N' Corn warm, ideally alongside chili or soups for a comforting meal. It pairs beautifully with ham and broccoli quiche or can be used as a base for savory toppings like cheesy apples. For a complete dinner, consider adding a fresh salad on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave for about 15-20 seconds or warm them in a toaster oven until heated through. This cornbread can also be enjoyed at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread N' Corn contains roughly 347 calories, with 4g protein, 35g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 1435mg per serving (62% of the Daily Value).
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 fresh corn instead of canned?
Yes, you can use fresh corn! Just make sure to cook and cut the kernels from the cob before adding them to the batter. About 1 cup of fresh corn should work well, enhancing the texture and flavor of your cornbread.
What can I substitute for sour cream?
If you don't have sour cream on hand, plain Greek yogurt makes an excellent substitute. It will give the cornbread a similar tangy flavor and creamy texture. You can also use buttermilk or even a non-dairy yogurt if you're following vegetarian recipes.
Can this recipe be made gluten-free?
Absolutely! To make this cornbread gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture may vary slightly, but the flavor will still be delicious!
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).