This super moist corn bread is rich and delicious and the perfect side to soup or chili. We love to eat it as dessert too!
My mom has always made the best corn bread. It is super moist and has nice whole kernels of corn in it. It's so good I like to eat it by itself slathered with butter, but it's also a great accompaniment.
Mom always made her cornbread with a starter of a Jiffy box mix, but this recipe starts from scratch with not much extra effort. I also made the recipe as 4 mini loaves using my awesome new Sweet Creations Mini Loaf Pan. Read more about this pan below.
Super Moist Corn Bread Recipe
1 1/3 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup granulated sugar
2 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 16 oz. can cream style corn
1 16 oz. can whole kernel corn, drained
1 c. Greek yogurt or low fat sour cream
3/4 c. butter, melted
How to make moist corn bread:
Preheat oven to 350 degrees. Coat loaf pans with butter. Mix the the dry ingredients thoroughly. Then add oil, corn yogurt/sour cream and melted butter. Mix mixing lightly but thoroughly. Pour batter into 4 mini loaf pans. Bake for 40 – 45 minutes, or until top is just beginning to brown. (Alternatively, you can pour into a 9×13 cake pan and bake approximately 40 minutes.)
As I mentioned, I made my loaves using the Sweet Creations Mini Loaf Pan. I have always wanted to be able to make little loaves – both because they are so cute and also because they are great for making gifts!! This pan was nice and heavyweight with a nonstick coating that looks like it was built to last. I can't wait to make meatloaf in it tonight….I'll share that recipe with you later!
NOTE: Little loaves make a great gift! For winter holidays, they look extra special wrapped in this White Snowflake Parchment Paper!
- 1 1/3 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 16 oz. can cream style corn
- 1 16 oz. can whole kernel corn, drained
- 1 c. Greek yogurt or low fat sour cream
- 3/4 c. butter, melted
- Preheat oven to 350 degrees.
- Coat loaf pans with butter.
- Mix the the dry ingredients thoroughly. Then add oil, corn yogurt/sour cream and melted butter. Mix lightly but thoroughly.
- Pour batter into 4 mini loaf pans. Bake for 40 – 45 minutes, or until top is just beginning to brown. (Alternatively, you can pour into a 9×13 cake pan and bake approximately 40 minutes.)
Amount Per Serving: Calories: 328Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 32mgSodium: 534mgCarbohydrates: 40gFiber: 2gSugar: 9gProtein: 6g
Nutrition is calculated automatically and may not be accurate.