Extra Moist Cornbread with Sour Cream

  • Prep Time: 10 mins
  • Total Time: 45 mins
  • Servings: 18
  • About This Recipe

    “This cornbread remains moist and is so good! We really enjoy it with soups or chili.”

    Ingredients

  • 3largeeggs
  • 1/2 cup canola oil or 1/2 cupvegetable oil
  • 1teaspoonsalt
  • 8ouncescreamed corn
  • 1cupsour cream( I use reduced fat)
  • 1 1/2 boxesJiffy corn muffin mix
  • Directions

  • Lightly grease a 13″X9″ pan.
  • Preheat your oven to 375 F degrees.
  • Beat eggs until light, then add the oil and the salt.
  • Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
  • Pour mixture into the prepared pan and place in the oven.
  • Bake for 35 minutes.
  • Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).
  • Reviews

  • “My daughter in law had us over for a Tex-Mex dinner and said she wanted cornbread and has never been able to find a good recipe for it.I offered to bring it, turned to ‘Zaar and found this recipe.It is without a doubt the best cornbread I have ever had and everyone loved it.My 6 year old grandaughter had 4 pieces and at the end of dinner, there wasn’t a crumb left.I baked it for exactly 30 minutes and it was so moist and perfectly baked.Thanks so much for posting this awesome recipe!”

  • “What a wonderful recipe for cornbread!So very moist and flavorful with excellent texture!Since it is only the two of us here, I scaled the recipe by half: using two eggs, 1/4 cup veg oil, 1/2 tsp salt, 1/2 cup sour cream, 4 generous tbs creamed corn and 1 full box mix.I made 6 jumbo muffins which baked for 26 minutes till lightly golden on top. This just may become my favorite cornbread recipe!Thanks, Stewie!”

  • “I cooked this cornbread yesterday with chili and it was delicious. This recipe is definitely a keeper.”

  • “10 Stars!!! Omg! Delicious!! Even my daughter who hates cornbread said it was the Bomb!…lol it came out super moist! Thank you for this recipe”

  • “This is a very delicious recipe! It comes out great as is or sometimes I add sugar or honey to make it a little sweeter!!!”

  • “This moist cornbread recipe was delicious!My daughter-in-law and her mother are from El Salvador.Her mother said it tastes even better than her cornbread!I finely chopped a jalapeno pepper and lightly sprinkled some over the top of the cornbread before putting it in the oven.I need to make a double batch next time!”

  • “Just tried this tonight.Excellent recipe… a little sweet and very moist without being mushy.I chose to use cast iron pan preheated in oven with bacon grease.Just pour the batter into hot pan and bake.Nice crispy crust and tender bread.This is absolutely my go-to recipe for cornbread now.Thanks!”

  • “Best cornbread I’ve had!Easy recipie, very moist, tasted great!Our whole family loved it!Went great with chili on a cool, rainy day!”

  • “YUMMO!!!This was perfect!Moist, great texture and raised beautifully!I used the basic recipe w/o any options – perfect as is!!”

  • “The best cornbread we’ve ever had- hands down!!Thank you!”

  • “Yum! My first cornbread recipe. So easy to make. Thanks.”

  • “Had great cornbread at a restaurant in MA. really wanted to buy some because I did’nt have a good recipe for it, but they don’t sell it. Just made it and thank my lucky stars for stewie. Don’t have to buy it cause this is sooo much better. Light, fluffy, and the BEST. Can’t wait to add cheese and the like. THANKS AGAIN STEWIE. Wish I had known abou this recipe years ago.”

  • “VERY easy and tastey.I would have prefered a slightly sweeter cornbread, hence the 4 stars.Next time I am adding either 1/4 cup of sugar or honey.Excellent texture.”

  • “I wish I could give this more stars!It is very moist, but does not fall apart.The edges turned out so golden and delicious!DH loved it, and he tends to be picky!I substituted a cup of Arabic/Greek Yogurt with a TB of cornstarch for the sour cream. I can’t wait for my 10 bean soup to finish cooking to enjoy it with my perfect cornbread.”

  • “This was hand’s-down the best cornbread I have ever made or tasted, and suprisingly easy.I was looking for cornbread similar to what is served at a Midwestern steakhouse, Whiskey Creek.It is sweet, moist, and soooooo good!!This was very close to what I was looking for, and I will make this again, often if my DH has his way!!My 6 y/o son “hates” cornbread, but he had to admit this was pretty good, and even asked for more!!I did add a few Tbs. of sugar, just because we prefer our’s very sweet.Thank you so much for posting this recipe!!!”

  • “This was a great recipe…one destined to be a regular in my house.I did like the other reader and did not add the creamed corn (because I was alredy having homemade creamed corn as one of my side-dishes), and I added about a T. of sugar.I also found that I was low on sour cream, so I used 1/2 c. sour cream and 1/2 c. heavy whipping cream.Oh – and I also added about a T. of honey AND I cooked it in a 9″ pan (which meant I had to bake it a little longer as well – covered near the end to prevent over-browning)…nice cake-like, sweet and moist. YUM!I’m going to have another square now!”

  • “If you like dry, crumbly cornbread, then this is not the recipe for you. It is soooo good though. I made a batch for a chili cook-off at work and everyone kept asking for the recipe. It doesn’t need any sugar in my opinion – there’s sugar in the Jiffy mix so it already has a touch of sweetness. I added a couple tablespoons of chopped cilantro and a handful of Mexican cheese to the batter. YUM!”

  • “I made Stevie’s half recipe without the corn and added about a tablespoon of sugar.MMM the best cornbread recipe ever..”

  • “Just made them and they are by far the best cornbread recipe.No crumbling mess, nice flavor and texture.Andrea”

  •