Sour Cream Cornbread

By mkuchel

I love this cornbread. I use it as the basis for my Mexican cornbread by adding chopped jalapeno peppers and cheddar cheese. I preheat the skillet and have it very hot before pouring the batter in to keep it from sticking with the addition of the cheese.

Ingredients

• Cooking spray
• 1 1/4 cup self-rising buttermilk cornmeal mix
• One 15-ounce can creamed corn
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 large eggs

Details

Servings 8
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.

In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.