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All Time Favorite Sour Cream Cornbread Recipe
|Canned creamed corn||1 1⁄2 Cup (24 tbs)|
|Sour cream||14 Ounce (1.5 Cups)|
|Corn oil||3⁄4 Cup (12 tbs)|
|Cornbread mix/Self-rising cornmeal, slightly packed||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Non-stick cooking spray||1 1⁄2 Tablespoon|
|Butter||3 Tablespoon, melted|
Serving size: Complete recipe
Calories 4452 Calories from Fat 3146
% Daily Value*
Total Fat 355 g546.7%
Saturated Fat 99.7 g498.7%
Trans Fat 0.6 g
Cholesterol 1158.1 mg
Sodium 5358 mg223.2%
Total Carbohydrates 263 g87.7%
Dietary Fiber 20.1 g80.6%
Sugars 29.4 g
Protein 59 g118.6%
Vitamin A 97.6% Vitamin C 6.6%
Calcium 97.5% Iron 58.8%
*Based on a 2000 Calorie diet
Beat the eggs slightly in a medium mixing bowl.
Stir in the creamed corn, sour cream, and oil.
Add the cornbread mix, salt, and baking powder.
Stir to blend well.
Spray a 9-inch skillet with an ovenproof handle with nonstick cooking spray
Pour in the batter.
Place the skillet on a burner over medium-high heat for 1 minute.
Then place on a shelf in the upper third of the oven.
Reduce the oven heat to 375°F, and bake for 35 to 40 minutes.
Slide under the broiler, about 4 inches from the heat, for 45 to 60 seconds to brown the top.
Brush the top with melted butter for a shiny finish