Apr 012014

Quicky Kicky Cornbread

This is a rich corn dish with spunky flavors that goes great with soup, salad and chili. Or enjoy it alone as a snack.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: dicing, mixing, baking, testing for doneness


1 cup melted butter (or margarine)
1 15.25-ounce can whole kernel corn
1 14.75-ounce can cream-style corn
½ cup sour cream
2 eggs, beaten
1 12-ounce package corn muffin mix
½ small red pepper, diced (optional)
½ small green pepper, diced (optional)
2 green onions, white part sliced (optional)


  1. Preheat oven to 350°.
  2. Melt butter or margarine.
  3. Drain whole kernel corn.
  4. In a large bowl, combine the whole-kernel corn, cream-style corn, sour cream, melted butter, beaten eggs, corn muffin mix, red and green peppers and onion.
  5. Mix well.
  6. Pour into a 9×13 inch baking pan.
  7. Bake at 350° for 35 to 45 minutes or until just golden brown.
  8. Serve warm like a casserole with a small salad. Or let cook 10 or 15 minutes longer, let cool, and serve as cornbread.

Serves 10-12. Great with chili or soup!


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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