A few years ago, my mom got an awesome cornbread recipe from her friend Nora, and it has since become my family’s go-to cornbread recipe. And it is delicious. Recently, I made a batch for a blogger meet-up, and the ladies seemed to like it, so here you go. It’s a very moist, dense cornbread.


Nora’s Cornbread


  • 2 eggs
  • 1 stick butter or margarine
  • 1 can whole kernel corn (drained)*
  • 1 can cream-style corn
  • Two 8-1/2 oz packages Jiffy corn muffin mix
  • 16 oz sour cream (can use plain yogurt or milk)
  • 1 teaspoon baking soda
  • 1/4 cup milk
  • Diced jalapeno (optional)
  • Diced cilantro (optional)


Mix ingredients. Pour into greased 9×13 dish or pan, or two 8×8 dishes or pans. Bake at 350 for 55 minutes (or until sticking a knife in comes clean).

Personally, the whole kernels of corn are my least favorite part of this, so if I make this again, I would probably leave out the can of whole kernel corn. 


Nutrition facts: I don’t know. Not good. There is a whole tub of sour cream and a whole stick of butter in there … #FatFluential