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Sour Cream Cornbread Recipe

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This recipe for Sour Cream Cornbread is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 cups sour cream
1/4 cup melted butter
1 8-ounce can cream style com
I cup coarsely grated sharp cheddar cheese
1/4 cup chopped canned green chiles
Directions:
Directions:
Heat oven to 350°. Use black cast-iron skillet or line regular muffin cup pan with foil backed liners. Mix com meal, flour, baking powder, salt and pepper in large bowl. Whisk eggs and sour cream in medium-size bowl until smooth. Whisk in butter. Stir in corn, cheese and chiles. Pour over dry ingredients and fold in with a rubber spatula until dry ingredients are moistened. Scoop batter into muffin cups or greased skillet. Bake 30 minutes or until no longer moist in the center. Let cool just a few minutes before serving.

 

 

 

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