Best Corn Bread
adapted from Food and Food
Ingredients
- 1 cup unbleached all-purpose flour
- 3/4 cups yellow corn meal
- 2 tablespoons cane sugar
- 1 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 egg
- 1/2 cup canola oil
- 1 cup light sour cream (or plain non-fat Greek yogurt…I used Chobani)
- 1 (15 ounce) can no salt added corn, drained
- 1/4 cup skim milk
How-To
- Preheat oven to 375°.
- Spray a 8″ x 8″ pan.
- Beat eggs until blended.
- Add the canola oil, sour cream, milk, and salt to the eggs and whisk until blended.
- Add the corn and stir.
- Then add the flour, corn meal, sugar and baking powder and blend until mixed.
- Bake for about 35 minutes or until your cake tester comes out clean.
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That’s it? No sumptuous description or story? It’s OK because the goodness of this cornbread doesn’t need it.
Ha, ha. I completely agree. No words will make this bread better than it already is.
Oh wow! That is the most beautiful corn bread I have ever seen! It looks so delicious!!!!
Thank you so much Lindsay!
I love cornbread and this recipe looks great! Great idea to use Greek yogurt in it
I love to add in the great protein from the Greek yogurt as much as I can. Mmm…why not in corn bread! Southern goodness. ;-D
mmm i love that you can actually see the corn in it!
It’s even better when you bite into it and you have that sweet crunch of the corn. Mmm, mmm, good.
What a very pretty corn bread this is! I want to try this one. It looks delicious and so perfect.
You definitely should. It is very tasty!
That does look like the best corn bread. Yummy.
Mandy
So tasty!
This corn bread looks deliciously moist! I also love when there are actual corn kernels in the corn bread.
Very moist and delicious. Mmm…I just love the texture brought on by the added corn kernels. So good.
I made this tonight, and although the texture was amazing, the taste was very bland. After reviewing the recipe again, I noticed that it calls for cane sugar. I used granulated sugar and wonder if that made the difference. I’ll have to try it again with cane sugar, because the bread really turns out just like your photos. Just wish it tasted better. But, hopefully it’s because of the sugar I used!
Oh no! I’m so sorry. I did a little research, though, and discovered that if you live in the Northern states of the US, corn bread is usually made to be sweet. But, here in the South, we like our corn bread on the bland side so that it is more used to soak up the liquid left over in the dish that it accompanies. So, I bet that it was just a difference in traditional corn bread flavor preferences. In regards to the type of sugar, it probably wouldn’t have mattered. Next time, if you wanted it sweeter, I would just bump up the amount of sugar added. I hope you get to try it again, because it really is a good corn bread recipe.
Thanks for letting me know your concerns….learning something new every day! Happy baking!
We made this tonight. We are a bit “Northern” in our taste so I used 1/3 cup cane sugar. That made it perfect for us. I also used frozen corn as that is what I prefer. Thank your for this recipe and pointing out that it was “Southern” in its sweetness level. That helped me a lot!
so glad I found your site- I love how clean and simple it looks.
I will be making this simple recipe to accompany the chili that is in the crockpot as I type!