Nutritional Info

Nutrition Facts

Serving Size 1 (69g)

Calories 98
Calories from Fat 17 (17%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 234.4mg 10%
Potassium 87.2mg 2%
Total Carbohydrate 15.2g 5%
Dietary Fiber 0.8g 3%
Sugars 1.6g
Protein 4.8g 10%

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Recipe Description
It is customary to set out a bowl of softened butter and honey for slathering onto the still warm corn bread, but it is equally good with dishes such as stew. I sometimes make it in advance and serve it as a coffee cake for a midday or evening snack.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  sea salt
1 Teaspoon(t)  onion, grated
2 Teaspoon(t)  baking powder
2   eggs, well beaten
1/2 Cup(c)  sour cream
4 Tablespoon(T)  unsalted butter, melted
1 Cup(c)  milk
1 Cup(c)  all purpose flour
2 Cup(c)  frozen corn kernels, slightly thawed


Preheat the oven to 325 degrees F. Mix all the ingredients together in a bowl. Butter the sides and bottom of an 8 1/2 by 11 inch baking pan and tightly dust with flour, shaking off any excess. Pour the batter into the pan and bake for about 45 minutes, or until crusty brown and a toothpick inserted in the center comes out clean. Let the bread cool for 5 minutes before slicing.

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Corn Kernel Bread
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