Sour Cream Cornbread

Sour Cream Cornbread Recipe
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Stir in finely diced jalapeño peppers to give this cornbread an added kick of heat.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 37 Minutes

Nutritional Information

Calories 224
Fat 4.8 g
Satfat 2.4 g
Monofat 0.8 g
Polyfat 0.5 g
Protein 8.1 g
Carbohydrate 36.1 g
Fiber 2.9 g
Cholesterol 68 mg
Iron 2.1 mg
Sodium 403 mg
Calcium 102 mg

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)

Preparation

1. Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.

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.

3. Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.

Note: Nutritional analysis does not include cheese topping.

Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.

Farmhouse Eggs Benedict: Prepare 1 (0.9-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.

Per serving: Calories 334; Fat 12.9g (sat 5.1g, mono 3.7g, poly 1.2g); Protein 19.9g; Carb 34.9g; Fiber 2.6g; Chol 297mg; Iron 3.1mg; Sodium 896mg; Calc 78mg

Note:

October 2010
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