Sour Cream Cornbread
User Reviews
5
Sour Cream Cornbread
Description
The recipe uses self-rising cornmeal combined with beaten eggs, cream-style corn, sour cream, and vegetable oil to form a moist batter. Heating an 8-inch cast iron skillet in a hot oven before pouring in the batter encourages a crisp outer edge while the interior remains tender. The cornbread bakes in a 400°F oven until golden, about 20 minutes.
The use of sour cream and cream-style corn results in a slightly tangy, soft texture different from dryer cornbreads. It works well alongside soups, stews, and barbecue or on its own. The skillet baking method creates even cooking and a rustic crust.
Adding green chilis or topping with cheddar cheese are suggested variations to enhance flavor and texture modes, providing slight heat or richness.
Ingredients
- 3 large egg 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.
Notes
- Add one to two tablespoons of chopped green chilis to the batter for a mild spicy kick.
- Sprinkle a handful of shredded cheddar cheese on top before baking for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 84mg | 28% |
| Sodium | 138mg | 6% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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