A little smoky, a little sweet, and a little tangy, this cornbread will be a great addition to your chili or hearty stew.

The cream-style corn and sour cream provide moisture to the cornbread, also lending a dash of tang. Use cooking spray, butter, or shortening to grease the casserole dish.

See also our classic corn bread recipe.

  • Yield: 8 servings
  • Difficulty: Easy
  • Total: 55 mins
  • Active: 10 mins

Ingredients (7)

  • 1 cup light sour cream
  • 1/2 cup Land O Lakes butter with olive oil, melted and cooled slightly
  • 2 large Eggland’s Best eggs, beaten
  • 1 (14.75-ounce) can cream-style corn, undrained
  • 1 (11-ounce) can whole kernel corn with red and green peppers, drained
  • 1/4 teaspoon smoked paprika
  • 1 (8.5-ounce) box corn muffin mix


  1. Preheat oven to 375°F.
  2. Combine all the ingredients, except muffin mix, in a bowl and mix well.
  3. Add the muffin mix and stir just until moistened.
  4. Pour the mixture into a greased 2-quart casserole dish.
  5. Sprinkle with additional smoked paprika, if desired.
  6. Bake 45-50 minutes, or until the center is puffed and the edges are lightly browned.