Best Corn Bread

Best Corn Bread

adapted from Food and Food


  • 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


  1. Preheat oven to 375°.
  2. Spray a 8″ x 8″ pan.
  3. Beat eggs until blended.
  4. Add the canola oil, sour cream, milk, and salt to the eggs and whisk until blended.
  5. Add the corn and stir.
  6. Then add the flour, corn meal, sugar and baking powder and blend until mixed.
  7. Bake for about 35 minutes or until your cake tester comes out clean.


    1. 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

    1. It’s even better when you bite into it and you have that sweet crunch of the corn. Mmm, mmm, good.

    1. Very moist and delicious. Mmm…I just love the texture brought on by the added corn kernels. So good. 😀

  1. 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! 🙂

    1. 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!

  2. 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!

  3. 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!

  4. Thank you thank you thank you… I am a southern eating girl- I cook with bacon grease and cast iron. 🙂 I am so tired of all the “corn bread” recipes that start with cake mixes or taste like dessert… I CAN’T WAIT to make this!!!

    1. I’ve never tried them as muffins, but I would fill them 2/3-3/4 full and try baking for 15 minutes and check them every 5 minutes after that to see if they are light golden brown, even check them making sure a toothpick comes out clean before taking them out. 🙂 Happy Baking Deb!

  5. Thank you for this recipe! I’ve been looking for a moist corn bread recipe for a while. This is a recipe I’ll be sharing and making again!

    After I took it out of the oven I rubbed a little butter on top of the bread before cutting it — just for flavor. I love that this bread is not dry at all!

  6. made this to ‘soak up’ the chicken and dumplings off your website and it turned out great. I admit i am the queen of subs and didnt have canola oil so i used the 2 T of olive oil i had left and threw in another half cup of milk and 4 T of butter and it was great!!!

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