Rating: 3.5 stars
3 Ratings
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You can bake this cornbread one day in advance. Allow it to cool completely; then wrap tightly in aluminum foil or plastic wrap.

Recipe by Southern Living December 2006

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Recipe Summary

prep:
10 mins
bake:
35 mins
total:
45 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a 9-inch cast-iron skillet in 400° oven 5 minutes or until butter melts.

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  • Combine sour cream, eggs, and corn in a medium bowl. Whisk in cornmeal mix just until combined. Whisk in melted butter. Pour batter into skillet.

  • Bake at 400° for 30 minutes or until golden brown.

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