Sour Cream Cornbread

4 Reviews
ADD YOUR REVIEW
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
37 Mins
Yield
Makes 8 servings
October 2010
RECIPE BY Southern Living

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

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)

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

Note: Nutritional analysis does not include cheese topping.

Step 5

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

Step 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.

Step 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

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Ratings & Reviews

SilverSunflwr's Review

seaside725
January 11, 2014
I'm a southerner and come from generations of southerners who grew up making cornbread. This recipe is outstanding, easy to make, and very flavorful. If you want a little extra, add some diced jalapenos to the mixture. Keep in mind, this is not a sweet cornbread. As is, my hubby said it was the best cornbread he's ever had, and I have to agree. Today will be my third time making it over the last month.

seaside725's Review

SilverSunflwr
January 08, 2014
I agree with TriKelley. This was a moist cornbread and it was easy to make, but it was lacking in flavor.

TriKelley's Review

TriKelley
January 13, 2011
While this came out moist, it had no flavor at all. Maybe it would be better as a side with something other than chicken, but as it stands now, we will not be making this again.

Ambrey's Review

Ambrey
December 01, 2010
I didn't have an iron skillet, so I ended up making it in a regular pie pan. It was really full, so it took a little longer (about 10 more minutes) to cook all the way through in the middle, so next time I will divide it between two pie pans. Overall, very good and moist and my hubby said it was a "make again"
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