Cornbread Using Sour Cream
Recipe: #23027
March 02, 2016
Categories: Breads, Corn, Southern, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Quick Breads, Kosher Dairy, more
"Recipe source: Saveur (March 2016) This cornbread is cooked in a cast iron skillet"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (153.2 g)
- Calories 312
- Total Fat - 26.3 g
- Saturated Fat - 7.1 g
- Cholesterol - 70.5 mg
- Sodium - 549.1 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 1.5 g
- Sugars - 1.8 g
- Protein - 8.6 g
- Calcium - 276.6 mg
- Iron - 0.7 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease a 9-inch round cast-iron skillet.
Step 3
In a medium bowl whisk the oil with the next 3 ingredients (-corn).
Step 4
In another bowl whisk together the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until a lumpy batter is formed.
Step 5
Scape half of the batter into the prepared skillet; sprinkle with 3/4 cup cheese; and spread remaining batter over the cheese.
Step 6
Bake for 45 minutes or until toothpick inserted in center comes out clean and cornbread is golden brown.
Step 7
Transfer skillet to a rack and let cool for 20 minutes before serving.
Tips
- Cast-iron skillet
0 Reviews
You'll Also Love
