Recipe from Better Homes and Gardens
Cornbread pairs well with many main dishes. Prepare this easy recipe using buttermilk, cheese, cornmeal, and sour cream.
Prep Time: 20 mins
1 cupyellow cornmeal
1/2 cupstone-ground corn meal
2 teaspoonsbaking powder
1/2 teaspooncracked black pepper
1 8 ounce cartondairy sour cream
3/4 cupsour milk or buttermilk
1 cupfinely shredded cheddar cheese
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: cal. (kcal) 281, Fat, total (g) 19, chol. (mg) 97, sat. fat (g) 11, carb. (g) 20, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 9, vit. A (IU) 632, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 530, Potassium (mg) 176, calcium (mg) 192, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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