Sour Cream Cornbread

• Vegetarian

• Produce

  • 1 can Creamed corn

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Baking powder
  • 2/3 cup Cornmeal, yellow
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Canola or vegetable oil

• Dairy

  • 1 cup Sour cream

Found on lilluna.com

Ingredients

• ¼ cup canola or vegetable oil
• 1 cup sour cream
• 1 can creamed corn
• 3 large eggs
• ⅔ cup yellow cornmeal
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Directions

• In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
• In a large bowl, stir together the oil, sour cream, creamed corn and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
• Pour the mixture into a 10” cast iron skillet (or 9” square pan that you’ve sprayed with cooking spray). Bake at 425 degrees for about 25-30 minutes.
• *For muffins, grease a 12-count muffin pan with cooking spray. Divide batter into cups and bake at 425 degrees for about 20 minutes.