Super Moist Corn Bread
This super moist cornbread is rich and delicious with corn kernels studded throughout. It's the perfect side to soup or chili. We love to eat it as dessert too!
Servings: 12 Servings
Calories: 338kcal
Ingredients
- 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
Instructions
- 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.)
Nutrition
Serving: 1g | Calories: 338kcal | Carbohydrates: 40g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 599mg | Potassium: 196mg | Fiber: 3g | Sugar: 10g | Vitamin A: 418IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg