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.
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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seaside725's Review
I agree with TriKelley. This was a moist cornbread and it was easy to make, but it was lacking in flavor.
TriKelley's Review
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
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"
SilverSunflwr's Review