Gretta'S Cornbread
A savory, moist cornbread packed with sweet corn and creamy richness, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Grease a 9 x 13-inch pan.
- Mix eggs, drained Niblets corn, creamed corn, and sour cream in a bowl.
- Add the Jiffy cornbread mix and melted butter to the mixture and stir until well combined.
- Pour the batter into the prepared pan.
- Bake at 350°F for 35 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a twist, try adding shredded cheese or diced jalapeños to the batter for extra flavor. If you're short on Jiffy cornbread mix, you can substitute with homemade cornbread mix using flour, cornmeal, baking powder, and sugar. Ensure the butter is melted but not too hot to avoid cooking the eggs when mixed.
Serving Suggestions
Serve Gretta's Cornbread warm, alongside dishes like chili or a hearty soup. It also pairs beautifully with Cheesy-Artichoke Dip as an appetizer. For a complete meal, consider a fresh salad on the side, like a King Salad, to balance the richness of the cornbread.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave individual pieces for about 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gretta'S Cornbread contains roughly 796 calories, with 8g protein, 79g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (83% of the Daily Value), and a good source of protein and calcium. It also contributes 23g 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 corn instead of Niblets?
Yes, you can use fresh corn or frozen corn instead of Niblets. Just ensure it's cooked and drained, so the moisture levels remain balanced in the cornbread.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream in this recipe. It will provide a similar texture and tangy flavor, making it a great alternative for those looking for a lighter option.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the pan and 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).