Sour Cream Cornbread

By jennifermcb

Ingredients

• 1.5 c self rising white cornmeal mix
• 1/2 c all purpose flour
• 1 14.75oz can cream style corn
• 1 8oz container sour cream
• 3 large eggs, lightly beaten
• 2 TB chopped fresh cilantro
• 1/2 c shredded cheddar cheese

Preparation

Step 1

Preheat oven to 350. Heat a 10" cast iron skillet in oven for 5 minutes.
Stir together cornmeal mix and flour in a large bowl; add corn next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
Bake at 450 for 22-24 minutes until golden brown.