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    Click here for a "text only" printer friendly version.
    Irresistible Banana Bread Sour Cream Cornbread

    A moist and sweet cornbread to enjoy with favorite soups or grilled pork or poultry.

    Prep: 10 min - Bake: 18 min

    1/4 cup LAND O LAKES® Butter, softened
    3 tablespoons sugar
    2 eggs
    1/2 cup LAND O LAKES® Sour Cream
    1/2 cup milk
    1 cup all-purpose flour
    2/3 cup yellow cornmeal
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda


    Heat oven to 425°F. Combine butter and sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed.

    Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

    TIP: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes.

    TIP: This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F for 18 to 22 minutes. 9 servings

    TIP: Spray pan with no stick cooking spray before baking quick breads like cornbread.

    Makes 8 servings

    Nutritional Info Per 1 Serving: Calories 225, Fat 10 g, Cholesterol 80 mg, Sodium 370 mg, Carbohydrates 28 g, Dietary Fiber 1 g, Protein 6 g

    This recipe created by Land O'Lakes.

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