Sour Cream Cornbread

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Stir in finely diced jalapeño peppers to give this cornbread an added kick of heat.

This recipe goes with Farmhouse Eggs Benedict

Yield: Makes 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 37 Minutes

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 4.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.1g
  • Carbohydrate: 36.1g
  • Fiber: 2.9g
  • Cholesterol: 68mg
  • Iron: 2.1mg
  • Sodium: 403mg
  • Calcium: 102mg

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. 1. Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.
  2. 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. 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 (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.
  7. 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
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