Creamy Cornbread
Creamy cornbread offers a moist, flavorful twist with sour cream and creamed corn, perfect as a comforting side for family dinners or holiday gatherings.
Ingredients
Instructions
- Blend all ingredients together well.
- Pour into a greased or Pam-sprayed square baking dish.
- Bake at 350°F (175°C) for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a twist on flavor, consider adding shredded cheese or diced jalapeños to the batter. You can substitute Greek yogurt for the sour cream if desired. If you prefer a sweeter cornbread, add a couple of tablespoons of sugar. This recipe is quite forgiving, so feel free to experiment with mix-ins that appeal to you. It can also be made gluten-free by using a gluten-free cornmeal.
Serving Suggestions
Serve this creamy cornbread warm, with a pat of butter on top for added richness. It pairs beautifully with chili or a hearty stew, making it a perfect side dish for fall gatherings. You can also enjoy it alongside American recipes like Sweet Potato And Pecan Casserole for a comforting meal.
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 20-30 seconds or warm in a preheated oven at 350°F for about 10 minutes. This will help maintain the cornbread's moisture and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Cornbread contains roughly 214 calories, with 5g protein, 37g carbohydrates, and 6g 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 regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to ensure it rises properly. For every cup of cornmeal, add 1 tablespoon of baking powder and 1/2 teaspoon of salt to mimic the self-rising cornmeal's leavening properties.
Is it possible to make this recipe vegan?
Absolutely! You can replace the sour cream with a plant-based yogurt or silken tofu blended until smooth. Use flax eggs as a substitute for the eggs; mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. This will keep the recipe creamy and delicious without the animal products.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown and a toothpick inserted in the center comes out clean. It should also spring back slightly when touched. Keep an eye on it during the last few minutes of baking to avoid overcooking.
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).