Cornbread with Sour Cream Accents
Cast iron cooking is as popular now as it was centuries ago. As in
the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other
types of cast iron cookware are capable of producing an amazing array of delicious, home cooked
meals. We have collected hundreds of recipes over the years and we hope you will use them to create
some great cast iron cooking for your family and
friends.
What makes this cornbread so delicious and unique is its special blend of white
cornmeal, sour cream, and corn (cream style). Give this recipe a try - you'll surely enjoy what is
another delicious cast iron cooking delight!
Cooking Instructions:
Prep time: 10
minutesCooking time: 45 minutes
*Makes about 8
servingsIngredients:
- ½ cup vegetable
oil
- 1 can (8 oz) cream- style
corn
- 1 cup sour
cream
- 1 cup white, self-rising cornmeal
mix
- 3 eggs,
beaten
- ? teaspoon
salt
Cooking Steps:
A) Set oven to 400 degrees for preheat. Using a cast iron skillet (preferably 9-inch), put ? cup of the oil and then place it in the
oven.
B) Using the other ? of your oil, mix the oil with your corn, sour cream, cornmeal mix, eggs
and salt in a large mixing bowl, creating a smooth batter.
C) When the oil in your cast iron skillet gets hot, take it out of the oven and pour it (with great caution) into
the batter, and blend very well.
D) Once your batter is blended nicely, pour the contents of the bowl into the hot cast iron skillet and let it bake for about 45 minutes (it should be a nice golden
brown).
Nutrition Facts (Per
Serving):Calories 314; Fat 23g; Cholesterol 92mg; Sodium 339 mg; Carbohydrate 22g;
Protein 6 g.
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