:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/li9zW___nUwG-7cB1XCa/e8ceea70be7be117900a992d00179a.jpg "Sour Cream Cornbread")
Sour Cream Cornbread
This recipe is presented by Eggland’s Best. A little smoky, a little sweet, and a little tangy, this cornbread will be a great addition to your chili or hearty stew. The cream-style corn and sour cream provide moisture to the cornbread, also lending a dash of tang. Use cooking spray, butter, or shortening to grease the casserole dish.
Ingredients
- 1 Cup light sour cream
- 1⁄2 Cup land o lakes butter with olive oil, melted and cooled slightly
- 2 large eggland's best eggs, beaten
- 1 can cream-style corn, undrained
- 1 can whole kernel corn with red and green peppers, drained
- 1⁄4 teaspoon smoked paprika
- 1 box corn muffin mix
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Directions
Preheat oven to 375°F.
Combine all the ingredients, except muffin mix, in a bowl and mix well.
Add the muffin mix and stir just until moistened.
Pour the mixture into a greased 2-quart casserole dish.
Sprinkle with additional smoked paprika, if desired.
Bake 45-50 minutes, or until the center is puffed and the edges are lightly browned.
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TASTElistSour Cream Cornbread
This recipe is presented by Eggland’s Best. A little smoky, a little sweet, and a little tangy, this cornbread will be a great addition to your chili or hearty stew. The cream-style corn and sour cream provide moisture to the cornbread, also lending a dash of tang. Use cooking spray, butter, or shortening to grease the casserole dish.
Preheat oven to 375°F.
Combine all the ingredients, except muffin mix, in a bowl and mix well.
Add the muffin mix and stir just until moistened.
Pour the mixture into a greased 2-quart casserole dish.
Sprinkle with additional smoked paprika, if desired.
Bake 45-50 minutes, or until the center is puffed and the edges are lightly browned.
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