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Rich Corn Bread


1/2 cup sugar
1/2 cup sour cream
4 eggs
1 can (15 oz.) cream style corn
2 tablespoons bacon drippings or butter
1 cup flour
1 cup corn meal
1 teaspoon salt
4 teaspoons baking powder


Preheat oven to 400 F. Butter a 9×13 cake pan. Beat together sugar, sour cream and eggs. Stir in canned corn. Partially melt drippings or butter and stir in.

Combine flour, cornmeal, salt and baking powder; stir into moist ingredients. Spread in prepared cake pan. Bake at 400 F for 25-30 minutes or until golden brown.

Recipe serves 16.

NOTE: Using a glass pan will create a nice browned bottom and sides.

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