Mrs. Lowell'S Thanksgiving Cornbread
Mrs. Lowell's Thanksgiving Cornbread is a moist, flavorful dish with a tender crumb and sweet corn flavor, perfect for holiday gatherings or cozy family dinners. Its rich, slightly sweet profile pairs well with hearty stews or roasted meats, making it a versatile addition to any festive table.
Ingredients
Instructions
- Beat the eggs in a bowl.
- Add the corn muffin mix, sour cream, creamed corn, melted butter, and sugar to the beaten eggs and mix well.
- Grease an 8 x 8-inch baking pan.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for about 1 hour until golden and cooked through.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or a drizzle of honey. If you want to make it a bit healthier, you can substitute half of the sour cream with Greek yogurt. For a twist, add some diced jalapeños or shredded cheese to the batter for extra flavor. This cornbread pairs beautifully with dishes like Chili or alongside a hearty soup.
Serving Suggestions
Serve Mrs. Lowell's Thanksgiving Cornbread warm, perhaps with a pat of butter on top. It goes wonderfully with roasted turkey or ham as part of your holiday spread. For a complete meal, consider serving it alongside a fresh salad or a bowl of soup. Pair it with your favorite American recipes for a comforting dinner.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply warm slices in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Lowell'S Thanksgiving Cornbread contains roughly 661 calories, with 5g protein, 42g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (75% of the Daily Value), and a good source of vitamin C. It also contributes 21g 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 make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to bring it to room temperature before baking. This way, you can save time on Thanksgiving and enjoy freshly baked cornbread with your meal.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt is a great substitute that will maintain the moisture and tanginess of the cornbread. You can also use buttermilk or a mix of milk and vinegar to achieve similar results.
Is this cornbread gluten-free?
The recipe as written is not gluten-free due to the corn muffin mix. However, you can use a gluten-free corn muffin mix to make it suitable for those with gluten sensitivities. Just check the packaging to ensure it meets your dietary requirements.
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).