Corny Corn Bread
Corny Corn Bread offers a moist, tender texture with the sweet richness of creamed corn and the hearty flavor of corn muffin mix. Perfect as a comforting side dish for family dinners or potlucks, its golden crust and moist crumb make it a crowd-pleaser for all ages.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch rectangular pan.
- In a large mixing bowl, combine all ingredients: the corn muffin mix, sour cream, melted margarine, eggs, and creamed corn.
- Mix until well blended and smooth.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding 1/4 cup of sugar to the mix. If you prefer a more savory flavor, try incorporating diced jalapeños or shredded cheese. For a lighter texture, you can substitute Greek yogurt for the sour cream. Ensure all ingredients are at room temperature for better mixing. This recipe can also be made gluten-free by using a gluten-free corn muffin mix.
Serving Suggestions
This corny corn bread pairs beautifully with chili or soup, making it a great side for hearty meals. Serve warm with butter or honey for added flavor. It also complements salads like Beet And Pear Salad or can be enjoyed on its own as a snack. For a refreshing dessert, consider a scoop of Lime Sherbet on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C), wrap the cornbread in aluminum foil, and heat for about 10-15 minutes until warmed through. Alternatively, you can microwave individual portions for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Corny Corn Bread contains roughly 509 calories, with 5g protein, 49g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (109% of the Daily Value), and a good source of protein. It also contributes 30g of dietary fiber toward your daily target.
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 cornmeal?
Yes, you can substitute Jiffy corn muffin mix with a different brand or even use a homemade cornmeal mix. Just ensure that the proportions remain similar for the best results. Adjustments might be necessary for moisture content, so keep an eye on the consistency of the batter.
Can I freeze cornbread leftovers?
Absolutely! To freeze, let the cornbread cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be stored for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat as needed.
What can I add to enhance the flavor?
You can enhance the flavor by mixing in ingredients like corn kernels, chopped green onions, or spices such as cumin or paprika. For a sweet twist, try adding blueberries or a sprinkle of cinnamon. These additions will elevate the cornbread and provide a unique twist.
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).