Sour Cream Cornbread
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This Sour Cream Cornbread is so melt-in-your-mouth good that we're sure it'll become a year-round favorite in your house. Add it to your everyday dinner bread basket or serve it during the holidays!
What You'll Need:
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 1 (14-3/4-ounce) can cream-style corn
- 1 (8-ounce) container sour cream
- 3 large eggs, lightly beaten
- 2 tablespoons chopped fresh cilantro
- 1 cup (4 ounces) shredded Cheddar cheese
What To Do:
- Preheat the oven to 450 degrees. Lightly grease a 10" cast-iron skillet. Heat skillet in the oven for 5 minutes.
- Stir together cornmeal mix and flour in a large bowl; add corn and remaining ingredients, stirring just until blended. Pour batter into hot lightly greased skillet.
- Bake at 450 degrees for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet.
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