Thursday, April 15, 2010

How-To Thursday: Cornbread!

Whenever I'm invited to a family event or another event, I tend to offer to bring two things: my Angel's Rice and Cornbread. I like bringing these things because they're easy vegetarian dishes where no one misses the meat! Keep in mind, while reading this, that I tend to be a pretty inaccurate cook.. I don't own any real measuring spoons (though I intend to rectify that later today) and I tend to cook with whatever ingredients are around. This recipe has turned out fantastic multiple times, sometimes with a little extra creamed corn, or with normal canned corn replacing some of the creamed corn, or with a little less sour cream than indicated.

  • 1 cup self-rising corn meal
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 eggs or egg replacer equivalent
  • 1/3 cup oil
  • 1 cup sour cream
  • 1 cup creamed corn
 Preheat oven to 400F. Mix all ingredients together, pour into greased pan, and bake for 30 minutes, or until browned.

It's super easy to make, and is a great side to accompany any meal!


  1. kia ora!!
    thanks for this, we dont see cornbread much in new zealand. Do you know if you can freeze this cause I want to make it for a friend who is very close to popping. trying to help fill their freezer for 'no cooking' days.

  2. Definitely Freezable! and great after it's microwaved with a little honey or butter on it!