30-Minute Sour Cream Skillet Cornbread

"Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite!"
 
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Ready In:
35mins
Ingredients:
6
Yields:
1 skillet
Serves:
8
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ingredients

  • cooking spray
  • 1 14 cups cornmeal mix, self-rising buttermilk style (like Jiffy)
  • 1 (15 ounce) can creamed corn
  • 1 cup sour cream
  • 14 cup vegetable oil
  • 3 large eggs
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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

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> 8726943"
 
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