Recipe from Better Homes and Gardens
Cornbread pairs well with many main dishes. Prepare this easy recipe using buttermilk, cheese, cornmeal, and sour cream.
Servings: 8 servings
Prep Time: 20 mins
Total Time: 45 mins
4 Tbsp.buttersee savings
1 cupyellow cornmealsee savings
1/2 cupstone-ground corn mealsee savings
2 tsp.baking powdersee savings
1 tsp.saltsee savings
1/2 tsp.cracked black peppersee savings
1 8-oz. cartondairy sour creamsee savings
3/4 cupsour milk or buttermilksee savings
2eggs, beatensee savings
1 cupfinely shredded cheddar cheesesee savings
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In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese.
Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8.
Per serving: Calories 281, Total Fat 19 g, Saturated Fat 11 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 97 mg, Sodium 530 mg, Carbohydrate 20 g, Total Sugar 2 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 19%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet