Sunday Special Corn Bread
A moist, cheesy cornbread with sweet creamed corn and onions, perfect as a comforting side dish for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease and heat a 9-inch baking pan or skillet.
- Combine cornmeal, beaten eggs, cooking oil, minced onion, creamed corn, sour cream, and grated Cheddar cheese in a bowl.
- Pour the mixture into the prepared pan.
- Bake for 35 to 40 minutes until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding diced jalapeños or bell peppers to the mixture. If you don't have self-rising cornmeal, you can make your own by combining regular cornmeal with baking powder and salt. For a lighter texture, separate the eggs and beat the whites until fluffy before folding them in. This recipe pairs beautifully with Easy Cocktail Meatballs for a delightful brunch spread.
Serving Suggestions
Serve the cornbread warm, with a dollop of butter on top for added richness. It complements chili dishes or barbecued meats nicely. For a complete meal, consider pairing it with a fresh salad or some roasted vegetables. This dish also works wonderfully alongside the Pink Banana Blizzard for a fun dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or warm them in a 350°F oven for 10-15 minutes until heated through. It can also be frozen for up to a month; just ensure it's well-wrapped.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Special Corn Bread contains roughly 595 calories, with 10g protein, 62g carbohydrates, and 38g fat. It is an excellent source of iron (51% of the Daily Value), dietary fiber (38% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 572mg per serving (25% 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 flour instead of self-rising cornmeal?
Yes, you can substitute regular cornmeal and add baking powder and salt to mimic self-rising cornmeal. For every cup of cornmeal, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to achieve the right rise in your cornbread.
How can I make this recipe healthier?
You can substitute Greek yogurt for sour cream to reduce fat and increase protein. Additionally, using olive oil instead of cooking oil can provide healthier fats. Incorporating whole grain cornmeal can also add fiber and nutrients to your cornbread.
Is it possible to make this cornbread in advance?
Absolutely! You can prepare the batter a day ahead and store it in the refrigerator. Just remember to bring it to room temperature before baking. This allows the flavors to meld beautifully, resulting in an even more delicious cornbread.
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).