Entirely Too Rich Corn Bread

Recipe for Entirely Too Rich Corn Bread


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


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.


8 servings

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Cornbread does not have sugar

Cornbread does not have sugar in it ... If it does it's called " Yankee Cornbread " or Cake .

RE: Cornbread receipe

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.

The corn goes in whole? This

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?

Keeping the kernels whole

The Editors's picture

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!