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    You are in: Home / Recipes / 30-Minute Sour Cream Skillet Cornbread Recipe
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    30-Minute Sour Cream Skillet Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Raquel Grinnell's Note:

    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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    Ingredients:

    Serves: 8

    Yield:

    skillet

    Units: US | Metric

    • cooking spray
    • 295.73 ml cornmeal mix, self-rising buttermilk style (like Jiffy)
    • 425.24 g can creamed corn
    • 236.59 ml sour cream
    • 59.14 ml vegetable oil
    • 3 large eggs

    Directions:

    1. 1
      Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
    2. 2
      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.

    Ratings & Reviews:

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    Nutritional Facts for 30-Minute Sour Cream Skillet Cornbread

    Serving Size: 1 (111 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 183.9
     
    Calories from Fat 130
    70%
    Total Fat 14.5 g
    22%
    Saturated Fat 4.8 g
    24%
    Cholesterol 84.7 mg
    28%
    Sodium 213.7 mg
    8%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.9 g
    11%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    cornmeal mix

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