"Oh So Good" Corn Bread
A moist and flavorful cornbread with creamy undertones, perfect for hearty dinners or casual gatherings. Its rich, slightly tangy taste from sour cream pairs well with chili, stews, or as a standalone snack. Soft inside with a golden crust, it appeals to all ages and complements many dishes.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the self-rising cornmeal, sour cream, cream-style corn, eggs, and salad oil in the order given.
- Pour the batter into a greased baking dish.
- Bake in the preheated oven for 30 minutes or until the center is firm and a toothpick inserted comes out clean.
Tips & Substitutions
For a sweeter cornbread, consider adding a couple of tablespoons of sugar or honey to the batter. If you don’t have self-rising cornmeal, you can make your own by combining cornmeal with baking powder and salt. To enhance flavor, try adding some shredded cheese or diced jalapeños. This recipe is also a great base for variations, so feel free to experiment with your favorite add-ins.
Serving Suggestions
Serve this delightful cornbread warm, perhaps with a dollop of butter or honey on top. It pairs beautifully with hearty dishes like chili or barbecue, making it a perfect side for family gatherings. For a refreshing contrast, consider serving it alongside a light salad, such as Lime-Cheese-Pineapple Salad, for a balanced meal.
Storage & Reheating
To store leftovers, place the cooled cornbread in an airtight container in the refrigerator for up to 3 days. You can also wrap individual pieces in plastic wrap and freeze them for up to 2 months. To reheat, simply warm in the oven at 350°F (175°C) for about 10-15 minutes, or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Oh So Good" Corn Bread contains roughly 382 calories, with 4g protein, 43g carbohydrates, and 23g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of vitamin A.
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, if you don't have self-rising cornmeal, you can substitute it by combining 1 cup of regular cornmeal with 1 ½ teaspoons of baking powder and ½ teaspoon of salt. This will provide the necessary leavening for your cornbread.
What can I add to the cornbread for extra flavor?
You can enhance the flavor of your cornbread by adding ingredients like shredded cheese, cooked bacon, or fresh herbs like chives. Spices such as paprika or cayenne pepper can also add a nice kick. Just fold them into the batter before baking.
How can I tell when the cornbread is done baking?
The cornbread is done when the center is firm and a toothpick inserted into the middle comes out clean. Additionally, the top should be lightly golden brown. If you notice it browning too quickly, you can cover it loosely with aluminum foil.
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).