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RECIPE
6 INGREDIENTS5 STEPS30MIN

Betty's Sour Cream Cornbread

4.3
3 Ratings
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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
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Betty demonstrates how to make Sour Cream Cornbread. This bread is great with a casual meal or served hot with butter anytime.
30MIN
Total Time

Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Cornmeal
1/2 cup
Vegetable Oil
1 Tbsp
Peanut Oil

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Nutrition Per Serving

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CALORIES
580
FAT
45.6 g
PROTEIN
8.6 g
CARBS
36.5 g

Cooking Instructions

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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a large bowl, use a spoon to mix Egg (2), Cornmeal (1 cup), Vegetable Oil (1/2 cup), Sour Cream (1 cup) and Whole Kernel Corn (1 can) together, just until well-combined.
Step 3
Pour batter into a hot 10 ½-inch skillet that has been greased with Peanut Oil (1 tablespoon).
Step 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.
Step 5
Serve and enjoy!

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Nutrition Per Serving
Calories
580
% Daily Value*
Fat
45.6 g
58%
Saturated Fat
32.5 g
162%
Trans Fat
0.0 g
--
Cholesterol
131.3 mg
44%
Carbohydrates
36.5 g
13%
Fiber
3.3 g
12%
Sugars
7.4 g
--
Protein
8.6 g
17%
Sodium
311.3 mg
14%
Vitamin D
0.5 µg
2%
Calcium
95.3 mg
7%
Iron
1.7 mg
9%
Potassium
199.3 mg
4%
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