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
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.