Cornbread Using Sour Cream
Created by ellie on March 2, 2016
- Servings: 9
- Prep Time: 45m
- Cook Time: 45m
- Recipe #23027
Ingredients
- 2/3 cup oil (vegetable oil)
- 8 ounces sour cream (1 cup, we only buy light or non-fat sour cream)
- 2 large eggs (beaten)
- 1 yellow onion, grated
- 1 can (16 ounce) creamed corn
- 225 grams cornmeal (1 1/2 cups yellow cornmeal)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup cheddar cheese, shredded (5 ounces or so, grated)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Grease a 9-inch round cast-iron skillet.
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Step 3: In a medium bowl whisk the oil with the next 3 ingredients (-corn).
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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.
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Step 5: Scape half of the batter into the prepared skillet; sprinkle with 3/4 cup cheese; and spread remaining batter over the cheese.
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Step 6: Bake for 45 minutes or until toothpick inserted in center comes out clean and cornbread is golden brown.
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Step 7: Transfer skillet to a rack and let cool for 20 minutes before serving.
Nutritional Facts
- 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