SOUR CREAM CORNBREAD

SOUR CREAM CORNBREAD image

Categories Bread Brunch Bake Dinner Buffet

Number Of Ingredients 7

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Ingredients

1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 (14.75-oz.) can low-sodium cream-style corn
1 (8-oz.) container light sour cream
3 large eggs, lightly beaten
2 tablespoons chopped fresh cilantro
1/2 cup (2 oz.) 2% reduced-fat shredded Cheddar cheese (optional)

Steps:

1. Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes. 2. Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired. 3. Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet. Note: Nutritional analysis does not include cheese topping. Per serving: Calories 334; Fat 12.9g (sat 5.1g, mono 3.7g, poly 1.2g); Protein 19.9g; Carb 34.9g; Fiber 2.6g; Chol 297mg; Iron 3.1mg; Sodium 896mg; Calc 78mg

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