5 from 18 votes
Sour Cream and Onion Cornbread
Sour Cream and Onion Cornbread blends traditional cornbread batter with chopped green onions and sour cream for added moisture and subtle tang. Baked in a preheated cast iron skillet, it develops a golden crust with a tender crumb inside. This cornbread features a balance of savory onion flavor and creamy texture from the sour cream component.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
8
servings
Calories:
367 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 tablespoons butter
- 17 ounces corn muffin mix 17 ounces is 2 small boxes) (Jiffy brand recommended, boxed
- 1 green onion chopped, bunch
- 1 cup milk
- 1 cup sour cream
- 2 egg lightly beaten
Instructions
- Place the butter in a 10” cast iron skillet and place the skillet in the oven. Turn the oven on to preheat to 400 degrees.
- In a medium mixing bowl, combine the corn muffin mix, chopped green onions, milk, sour cream, and eggs. Mix until thoroughly combined.
- When the oven has preheated, carefully remove the hot skillet from the oven and pour the cornbread batter into the center of the pan. Return to the oven and bake for 25-30 minutes.
Cup of Yum
Notes
Nutrition Information
Serving
1
Calories
367kcal
(18%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
68mg
(23%)
Sodium
569mg
(24%)
Potassium
164mg
(3%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
460IU
(9%)
Vitamin C
1mg
(1%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 367
% Daily Value*
| Serving | 1 | |
| Calories | 367kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 569mg | 24% |
| Potassium | 164mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.