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Entirely Too Rich Corn Bread

loaf of cornbread tied with a green ribbon
Written By: Ken Haedrich Author and Expert Baker
Yield
8 servings
Category
Bread
Course
Breads
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Baking

“I seldom use boxed mixes, but for this, my sister Joanne’s decadently delicious corn bread, I make an exception. She uses canned cream corn (see her variation below); I prefer corn kernels. You can use either—both versions are very moist, almost like spoon bread. This is excellent with chilis, stews, and meaty soups.”

Ingredients
1-1/2 cups frozen or fresh corn kernels
1 box (8-1/2 ounces) corn bread mix
3/4 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1 large egg, lightly beaten

Instructions

Bring a large saucepan of lightly salted water to a boil. Add the corn kernels and boil for 6 to 7 minutes. Drain. Transfer to a plate to cool. Preheat the oven to 350°F. Butter a 9x5-inch loaf pan and line it with parchment paper, if using. Set aside. Empty the corn bread mix into a large mixing bowl. Add the sour cream, butter, and egg and whisk until smooth. Stir in the corn kernels. Scrape the batter into the prepared pan and bake on the center oven rack for 40 minutes, until the top is golden brown and a tester inserted into the center of the bread comes out clean. Transfer the pan to a rack to cool. Serve warm or at room temperature.

About The Author
Ken Haedrich

Ken Haedrich

Author and Expert Baker

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is ...
Read More from Ken Haedrich

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Comments

<span>Jane</span> Thu, 08/07/2025 - 09:20
What is the variation using canned cream corn? I didn't see it anywhere.
<span>Odell Edwards</span> Thu, 09/07/2017 - 15:47
Cornbread does not have sugar in it ... If it does it's called " Yankee Cornbread " or Cake .
<span>Linda</span> Thu, 12/04/2025 - 00:05
I prefer cornbread with sugar. I can't stand plain sugarless cornbread.
<span>Patricia Davis</span> Thu, 09/07/2017 - 10:35
RE: Cornbread receipe The usual receipe is 1 cup all-purpose flour 1/2 cup white cornmeal 1/4 cup white sugar 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk Compare to cornbread receipe given and it is easy to see that the box of prepared corn bread contains white flour, corn meal, baking powder and baking soda. WOW what a buy !! Only useful when you don't want or have flour sitting around. Check out yorkshire pudding, bran muffins, graham cracker pie crusts. Many others are the same deal.
<span>Margaret</span> Wed, 09/06/2017 - 12:21
The corn goes in whole? This is hard to imagine -- why not a little whirl in a blender? Do the kernels add to the flavor more?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 09/07/2017 - 16:08

Keeping the kernels whole gives the bread more chew and it is quite enjoyable. We hope you'll give it a try and be pleasantly surprised!