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Sour Cream Cornbread
Sour cream adds a special touch to cornbread with corn.
Course
Breads
Cuisine
American
Keyword
Cornbread, Sour cream cornbread
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
238
kcal
Author
Stephanie Manley
Ingredients
▢
3
large
eggs
slightly beaten
▢
1
cup
self-rising cornmeal
▢
8 3/4
ounces
cream style corn
▢
8
ounces
sour cream
▢
1/4
cup
vegetable oil
Instructions
Heat a lightly greased 8-inch cast iron skillet in a 400°F oven for 5 minutes.
In a bowl, combine all the ingredients and mix until everything is moistened.
Pour the batter into the hot pan and bake at 400°F for 20 minutes, or until golden.
Recipe Tips
Want some variety?
Add a tablespoon or two of chopped green chilis to be batter.
Add a handful of Cheddar cheese to the top when you bake this cornbread.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
84
mg
|
Sodium:
138
mg
|
Potassium:
171
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
300
IU
|
Vitamin C:
1.7
mg
|
Calcium:
42
mg
|
Iron:
1.1
mg
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