Betty demonstrates how to make Sour Cream Cornbread. This bread is great with a casual meal or served hot with butter anytime.
Total Time
30min
4.3
3 Ratings
Author: Betty's Kitchen
Servings:
4
Ingredients
•
2
Eggland's Best Classic Eggs
•
1
cup
Cornmeal
•
1/2
cup
Vegetable Oil
•
1
cup
Sour Cream
•
1
can
(15 oz)
Whole Kernel Corn
•
1
Tbsp
Peanut Oil
Cooking Instructions
1.
Preheat oven to 450 degrees F (230 degrees C).
2.
In a large bowl, use a spoon to mix Eggland's Best Classic Eggs (2), Cornmeal (1 cup), Vegetable Oil (1/2 cup), Sour Cream (1 cup) and Whole Kernel Corn (1 can) together, just until well-combined.
3.
Pour batter into a hot 10 ½-inch skillet that has been greased with Peanut Oil (1 Tbsp).
4.
Bake until a toothpick inserted in the center comes out clean. If top is not brown, turn oven to broil for the last minute or so. Remove from oven and immediately cut into wedges and serve with butter.
5.
Serve and enjoy!
Nutrition Per Serving
CALORIES
572
FAT
44.7 g
PROTEIN
8.6 g
CARBS
36.5 g
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