Cream-Style Corn Bread
Cream-Style Corn Bread offers a rich, moist texture with the sweet, savory flavors of corn and sour cream. Perfect for family dinners or gatherings, it pairs well with hearty dishes and offers a comforting, indulgent twist on traditional cornbread that appeals to both bread lovers and corn enthusiasts.
Ingredients
Instructions
- Heat bacon grease in an iron skillet until very hot.
- Combine eggs, vegetable oil, sour cream, cream-style corn, and self-rising cornmeal in a bowl and mix well.
- Pour the batter into the hot skillet.
- Bake in a preheated oven at 350°F for 20 to 30 minutes until set.
- Slice into wedges and serve.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of bacon grease. If you don't have self-rising cornmeal, you can mix regular cornmeal with baking powder and salt. Adding shredded cheese can enhance the taste; cheddar works particularly well. To make it a bit sweeter, a tablespoon of sugar can be added to the batter.
Serving Suggestions
Serve warm with a pat of butter on top for a comforting treat. This cornbread pairs beautifully with Aunt Angie'S Clam Chowder or a hearty chili. For a complete meal, consider serving it alongside a fresh salad, like 24-Hour Cauliflower Salad, for a delightful contrast in textures and flavors.
Storage & Reheating
To store leftovers, allow the cornbread to cool completely, then wrap it in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to five days. For reheating, warm individual slices in the microwave for about 20-30 seconds or place in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream-Style Corn Bread contains roughly 702 calories, with 3g protein, 35g carbohydrates, and 63g fat. It is an excellent source of vitamin A (64% of the Daily Value) and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 592mg per serving (26% 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 make this cornbread in advance?
Yes, you can prepare the batter a day ahead and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before pouring it into the hot skillet. This allows for even baking.
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).