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–+ servings
Sweet cornbread with creamed corn and sour cream is so easy to make! It's perfect with soup, chili and stew.
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4.84 from 6 reviews

Sour Cream Cornbread

Sweet cornbread with creamed corn and sour cream is so easy to make!  This moist cornbread starts out with a boxed mix then taken to a whole new level with just a few simple ingredients. It's perfect served alongside soups, chilis, and stews or any dish you're serving this fall.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Bread, Extras, Side Dish
Cuisine: American
Servings: 4
Calories: 641kcal
Author: Donya Mullins

Equipment

Ingredients

  • 1 8.5 ounce box, Jiffy Corn Muffin Mix
  • 1 14.75 ounce can, creamed corn
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ¼ cup sugar
  • 2 eggs
  • ⅛ teaspoon cayenne pepper
  • dash salt

Instructions

  • Heat oven to 350 degreed. Lightly coat 8x8 baking pan with cooking spray. Set aside
  • In a medium-size bowl, mix together cornbread mix, creamed corn, sour cream, oil, sugar, eggs, cayenne pepper, and salt. Pour into prepared pan. Bake in oven for 35 to 40 minutes until the top is golden brown. Remove from oven and let cool for 5 minutes. Cut into squares and serve.

Nutrition

Calories: 641kcal | Carbohydrates: 76g | Protein: 10g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 882mg | Potassium: 312mg | Fiber: 5g | Sugar: 30g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 2mg