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Sour Cream Cornbread

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total time 37 mins
Yield Makes 8 servings
Stir in finely diced jalapeño peppers to give this cornbread an added kick of heat.


  • 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)

Nutrition 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

How to Make It

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

    Skillet Cornbread
    Photo: Hector Sanchez; Styling: Heather Chadduck


  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.

  4. Note: Nutritional analysis does not include cheese topping.

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

  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.

  7. Per serving: Calories 334; Fat 9g (sat 1g, mono 7g, poly 2g); Protein 9g; Carb 9g; Fiber 6g; Chol 297mg; Iron 1mg; Sodium 896mg; Calc 78mg