Gourmet Corn Bread
A rich and moist cornbread featuring sweet creamed corn and tangy sour cream, perfect as a side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Whip together the corn oil and eggs until well combined.
- Add the creamed corn, sour cream, salt, and the corn muffin mix to the egg mixture.
- Mix until smooth and fully combined.
- Pour the batter into a greased 9 x 9-inch square pan.
- Bake at 375°F (190°C) for 35 minutes until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced jalapeños to the batter. If you don't have corn oil, vegetable oil or melted butter can be used as substitutes. Remember not to overmix the batter; mixing just until combined helps achieve a light, fluffy texture. You can also experiment with different types of corn muffin mixes for varied taste.
Serving Suggestions
Serve the gourmet cornbread warm with a pat of butter on top for a delicious treat. It pairs beautifully with hearty soups or stews and can also be enjoyed alongside a fresh salad. For a sweet twist, consider drizzling honey over the slices or serving with a side of 1936 Caramel Frosting for a unique dessert option.
Storage & Reheating
To store leftovers, allow the cornbread to cool completely, then wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will keep in the refrigerator for up to 5 days. To reheat, preheat your oven to 350°F (175°C) and warm the cornbread for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gourmet Corn Bread contains roughly 235 calories, with 0g protein, 3g carbohydrates, and 25g fat. Note that it is relatively high in sodium, at 796mg per serving (35% 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 ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to stir it gently before pouring into the pan to ensure everything is well mixed again. Alternatively, you can bake it in advance and reheat as needed.
What can I use if I don't have sour cream?
If you don't have sour cream, plain yogurt is a great substitute that will provide similar creaminess and tang. You can also use buttermilk, which will add a nice flavor and moisture to the cornbread. Just be aware that using buttermilk may slightly alter the final texture.
Can I freeze leftover cornbread?
Absolutely! To freeze, wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, simply leave it in the refrigerator overnight, then reheat in the oven for the best texture.
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).