Sweet Corn Bread

The EASIEST and YUMMIEST Corn Bread Recipe. It's savory and sweet and is a MUST-HAVE side dish recipe especially with soup! Recipe includes corn mix, cream corn, oil, sugar, sour cream, and eggs!

I LOVE Fall and Winter recipes!!

I may be slightly obsessed with soups, pumpkin, and peppermint. Okay, okay, I’ve more than slightly obsessed with soups, and if you’ve been on the site at all in the last few months you’d believe this. Our family LOVES soup, so it’s something we make often and something we can’t get enough of when the weather cools down. One thing we like to make that goes PERFECT with our soup is corn bread. It’s easy and quick and a great side dish for the meal. We usually just made the kind straight from the box, but about two years ago we were introduced to a version of Sweet Corn Bread by one of my husband’s students, Bill.

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Bill had made this corn bread for a Christmas party that was for all the faculty and staff. My husband had first tried the bread and said I had to give it a go. I did and realized it was the BEST Corn Bread I had ever tried!! It was sweet, moist and soft! Since then, Bill has brought it to numerous school parties, and it’s a recipe we always enjoy. It wasn’t until a few months ago when we had the corn bread again that I finally asked for the recipe. It came from a family friend of Bill’s mom, and I knew I had to make it for the site. Since then, we have made it at least 3-4 times. There really aren’t any secret ingredients, but I think it’s the sugar and sour cream that make it SO delicious. 😉

Here’s the simple corn bread recipe…

Sweet Corn Bread Recipe

5 from 3 votes
The EASIEST and YUMMIEST Corn Bread Recipe. It's savory and sweet and is a MUST-HAVE side dish recipe especially with soup! Recipe includes corn mix, cream corn, oil, sugar, sour cream, and eggs!
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12
Calories 1563 kcal
Author Lil' Luna

Ingredients

  • 14.75 oz creamed corn
  • 1 small box Jiffy Corn mix
  • 1 cup sour cream
  • 1/4 cup oil
  • 1/4 cup sugar
  • 2 eggs

Instructions

  1. Preheat oven to 350.

  2. Mix all ingredients in a large bowl and mix well.
  3. Pour into a greased 9x13 pan.
  4. Bake for 35-40 minutes.

The EASIEST and YUMMIEST Corn Bread Recipe. It's savory and sweet and is a MUST-HAVE side dish recipe especially with soup! Recipe includes corn mix, cream corn, oil, sugar, sour cream, and eggs!

So simple to dump everything in and mix well!

NOTE: I also added in a little bit of regular corn from the jar for more chunks of corn. 😉

The EASIEST and YUMMIEST Corn Bread Recipe. It's savory and sweet and is a MUST-HAVE side dish recipe especially with soup! Recipe includes corn mix, cream corn, oil, sugar, sour cream, and eggs!

Seriously?! It’s so good!!

If you love the sweet and savory combo, then I highly recommend this. It’s the perfect side to round out any soup meal. 😉

For some great soup recipes to go with this, check out some of my favorites:

Crock Pot Green Chile Enchilada Soup - a new favorite soup recipe that is easy to make AND delicious! { lilluna.com } Packed with chicken, green chiles, corn, rice, and mixed with lots of spices and cheeses.

Crock Pot Green Chile Enchilada Soup

Copycat Chili's Enchilada Soup - this soup recipe tastes just like the real thing and is filled with chicken, tomatoes, cheese and more!

Chili’s Copycat Enchilada Soup

White Chicken Chili - one of the best soups ever! Filled with chicken, beans, corn and more! { lilluna.com }

White Chicken Chili

For all bread recipes go HERE.

For all Soup recipes go HERE.

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ENJOY!!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. This was great, but it barely covered the bottom of a 9×13 pan so the cornbread was very thin. I was hoping for thicker pieces like in the picture. Maybe it was supposed to say to use an 8×8 or 9×9 pan?

    1. I have not tried. I don’t see why not. I would keep it in an air-tight container or ziplock & they should stay good for at least a week. You could try freezing them. I personally haven’t tried that either, but doesn’t hurt to maybe try freezing a couple, to see how they turn out.

  2. Amazing recipe. Whole family loved it. I tried with suggested sour cream and then decided to cut sour cream in half second time. Turned out perfect.