30-Minute Sour Cream Skillet Cornbread |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite! Ingredients:
cooking spray |
1 1/4 cups cornmeal mix, self-rising buttermilk style (like jiffy) |
1 (15 ounce) can creamed corn |
1 cup sour cream |
1/4 cup vegetable oil |
3 large eggs |
Directions:
1. Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
2. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
|
|