sour cream cornbread

Sour Cream Cornbread – #southerncomfort

1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 can low-sodium cream-style corn
1 container light sour cream
3 large eggs, lightly beaten
2 tablespoons chopped fresh cilantro
1/2 cup 2% reduced-fat shredded Cheddar cheese (optional)
1. Preheat oven to 450°. Heat a 10-inch cast-iron skillet in oven 5 minutes.

2. Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.

3. Bake at 450° for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.

See the full recipe here –