Good Corn Corn Bread
A fluffy, savory corn bread with a tangy sour cream base, sweet corn, and a hint of onion, perfect for a comforting side or a quick snack anyone can enjoy.
Ingredients
Instructions
- Combine 1 ½ cups self‑rising meal, 2 eggs, 1 cup sour cream, 3/4 cup oil, 1 small can cream‑style corn, and 1 cup chopped onion in a bowl until just mixed.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding 1-2 tablespoons of sugar. If you prefer a spicier kick, add diced jalapeños or bell peppers. You can substitute the sour cream with plain yogurt or buttermilk for a different flavor profile. Be careful not to overmix the batter, as it can lead to a denser texture. This recipe is a great way to use up any leftover corn from summer meals.
Serving Suggestions
This cornbread pairs beautifully with chili or a hearty soup, making it an excellent side for autumn meals. You can also serve it alongside grilled meats or a fresh salad for a lighter option. Try spreading a bit of honey butter on top for added flavor, or serve it with a slice of Franklin Pecan Pie for dessert.
Storage & Reheating
Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. To reheat, wrap individual pieces in foil and warm them in a preheated oven at 350°F for about 10-15 minutes, or microwave for 30-45 seconds. This helps maintain the moisture and softness of the cornbread.
Nutrition & Diet Analysis (per serving)
Each serving of Good Corn Corn Bread contains roughly 1314 calories, with 9g protein, 101g carbohydrates, and 101g fat. It is an excellent source of iron (49% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 603mg 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 use regular cornmeal instead of self-rising meal?
Yes, you can use regular cornmeal, but you'll need to add a leavening agent like baking powder. For every cup of cornmeal, add about 1 tablespoon of baking powder and a pinch of salt to get the desired rise in the cornbread.
What can I do if my cornbread turns out too dry?
If your cornbread is dry, it may have been overbaked or mixed too much. To add moisture, you can brush the top with melted butter as soon as it comes out of the oven. Serve it with a side of cream or yogurt to enhance the texture.
Can I freeze the cornbread?
Yes, you can freeze cornbread! Wrap it tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 3 months. To thaw, let it sit in the refrigerator overnight, then reheat as needed.
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).