Entirely Too Rich Corn Bread

Cook:40min

I seldom use boxed mixes, but for this, my sister Joanne's decadently delicious corn bread, I make an expectation. I prefer corn kernels, you can use either of Joanne's version or mine- both versions are very moist, almost like spoon bread. This is excellent with chilis, stews, and meaty soups. Joanne's Variation: Substitute 1 cup of canned creamed corn for the corn kernels. (Do not cook the creamed corn: simply blend it with the other ingredients) Increase the sour cream to 1 cup. Bake for 45 minutes to 50 minutes

Updated at: Thu, 17 Aug 2023 11:33:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories183.1 kcal (9%)

Total Fat16.2 g (23%)

Carbs8.6 g (3%)

Sugars2 g (2%)

Protein2.4 g (5%)

Sodium45.7 mg (2%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ½ cupsfrozen corn kernels

½ cupunsalted butter

melted

1egg

large, lightly beaten

Instructions

Step 1

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 place to cool.

Step 2

Preheat oven to 350 F. Butter a 9X5 inch loaf pan and line it with parchment paper, if using. Set aside.

Step 3

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.

Step 4

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 tempreature.