Corn Bread

I’ve made corn bread a few times in the past from boxed mixes or from the recipe on the back of the cornmeal container. All turned out “eh.” They were dry, bland and definitely had to be served with soup or chili. All I did was crumble the cornbread into the soup or chili and never really ate it on its own. That is, until I came across this recipe. It is moist, sweet and so lovely that it doesn’t need butter or a dip in chili. It is amazing all by itself. Now all I need is a really good chili recipe to serve alongside…still on the lookout for that one.

Sweet Corn Bread


1 C. flour

1 C. cornmeal

½ C. sugar

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1 egg

1 C. sour cream

1/3 C. milk

¼ C. melted butter

Mix dry ingredients in a medium bowl. Combine wet ingredients until well mixed. Add to dry ingredients. Bake in a greased 8 x 8 baking dish for 20-25 minutes at 400 degrees.

Recipe adapted from Allrecipes


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