Cornbread

Name: Cornbread
Prep time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 c. stone-ground yellow cornmeal; 2 tbsp. sugar; 4 tsp. baking powder; 1/2 tsp. salt; 3 large eggs; 1 c. sour cream; 1 c. canned creamed corn; 1/2 c. plus 2 tbsp. canola oil

By Carla HallPublished: May 19, 2017

Mike Garten

Yields:

6 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

Jump to recipe

Thanks to a cup of sour cream, Carla Hall's cornbread recipe is your new go-to.

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Ingredients

2 cups stone-ground yellow cornmeal
2 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
3 large eggs
1 cup sour cream
1 cup canned creamed corn
1/2 cup plus 2 tbsp. canola oil

Directions

1. Step 1Place 10-inch castiron skillet in oven. Preheat oven to 425°F, letting skillet heat inside.
2. Step 2In medium bowl, whisk cornmeal, sugar, baking powder and salt. In small bowl, whisk eggs, sour cream, creamed corn and 1/2 cup oil until smooth. Add egg mixture to cornmeal mixture; stir until smooth.
3. Step 3To hot skillet, add remaining 2 tablespoons oil, swirling to evenly coat. Pour batter into skillet. Bake 18 to 20 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool slightly. Serve warm.

Nutritional information (per serving): About 505 cals, 8 g protein, 46 g carbs, 33 g fat (6 g sat), 3 g fiber, 745 mg sodium.

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