Yum Yum Cornbread
Yum Yum Cornbread offers a moist, slightly sweet flavor with a tender crumb, perfect for comforting family dinners or casual gatherings where cornbread is appreciated.
Ingredients
Instructions
- Combine the self-rising cornmeal and oil in a mixing bowl.
- Add the beaten eggs and stir until well blended.
- Mix in the sour cream and cream-style corn until smooth.
- Pour the batter into a greased baking dish.
- Bake at 400°F (200°C) for 25 to 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider mixing in some shredded cheese or diced jalapeños into the batter. You can also substitute the sour cream with Greek yogurt for a tangy twist. If you don't have self-rising cornmeal, combine regular cornmeal with baking powder and salt. This cornbread pairs beautifully with Potato Soup For Hot Weather (Vichyssoise).
Serving Suggestions
Serve the cornbread warm with a pat of butter on top for a simple yet delicious treat. It makes a great side dish for chili or barbecue. For a sweet twist, drizzle with honey or maple syrup. This cornbread also complements dishes like Holiday Pecan Cake and is a fantastic addition to any American recipes spread.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes or microwave for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Yum Yum Cornbread contains roughly 799 calories, with 7g protein, 53g carbohydrates, and 63g fat. It is a good source of dietary fiber (19% of the Daily Value), protein (15% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1793mg per serving (78% 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 in advance and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the baking dish. This allows the flavors to meld and can make for an easier prep on busy days.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can substitute it with regular corn mixed with a bit of cream or milk to achieve a similar texture. Alternatively, pureed canned corn can also work well in this recipe.
How can I tell when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If it begins to brown too quickly, you can cover it loosely with aluminum foil to prevent burning while it finishes cooking.
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).