Sour Cream Cornbread (Trisha Yearwood) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
cooking spray |
1 1/4 cup self-rising buttermilk cornmeal mix |
one 15-ounce can creamed corn |
1 cup sour cream |
1/4 cup vegetable oil |
3 large eggs |
Directions:
1. Preheat oven to 450 degrees F. 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 until lightly brown, about 30 minutes.
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