Sour Cream Cornbread Recipe



Sour Cream Cornbread Recipe

Ingredients :
1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 (14.75-oz.) can low-sodium cream-style corn
1 (8-oz.) container light sour cream
3 large eggs, lightly beaten
2 tablespoons chopped fresh cilantro
1/2 cup (2 oz.) 2% reduced-fat shredded Cheddar cheese (optional)

How To Make Sour Cream Cornbread :
Step 1
Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.
Step 2
Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients,stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
Step 3
Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
Step 4
Note: Nutritional analysis does not include cheese topping.
Step 5
Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.
Step 6
Farmhouse Eggs Benedict: Prepare 1 (9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.


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