30-Minute Sour Cream Skillet Cornbread
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
1 skillet
- Serves:
- 8
ingredients
- cooking spray
- 1 1⁄4 cups cornmeal mix, self-rising buttermilk style (like Jiffy)
- 1 (15 ounce) can creamed corn
- 1 cup sour cream
- 1⁄4 cup vegetable oil
- 3 large eggs
directions
- Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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