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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can bake this cornbread one day in advance. Allow it cool completely; then wrap tightly in aluminum foil or plastic wrap. Ingredients:
1/3 cup butter |
1 (8-oz.) container sour cream |
2 large eggs, lightly beaten |
1 (8-oz.) can cream-style corn |
1 cup self-rising white cornmeal mix |
Directions:
1. Preheat oven to 400°. Heat butter in a 9-inch cast-iron skillet in oven 5 minutes or until butter melts.
2. Combine sour cream, eggs, and corn in a medium bowl. Whisk in cornmeal mix just until combined. Whisk in melted butter. Pour batter into hot skillet.
3. Bake at 400° for 30 minutes or until golden brown.
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