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Sour Cream Cornbread




Source of Recipe


CD Kitchen


List of Ingredients




3 large eggs
1 1/2 cups creamed corn
1 1/2 cups sour cream
3/4 cup Canola oil
1 1/2 cups cornbread mix -- slightly packed
3/4 teaspoon salt
1/2 teaspoon baking powder
vegetable cooking spray
3 tablespoons butter -- melted



Recipe



Preheat the oven to 425°F.

Beat the eggs slightly in a medium mixing bowl. Stir in the creamed corn,
sour cream, and oil. Add the cornbread mix, salt, and baking powder. Stir
to blend well. Spray a 9" skillet with an ovenproof handle with cooking
spray. Pour in the batter.

Place the skillet on a burner over medium-high heat for 1 minute. Then
place on a shelf in the upper third of the oven. Turn the oven down to
375°F, and bake for 35-40 minutes. Slide under the broiler, about 4
inches from the heat for 45 to 60 seconds to brown the top. Watch
carefully. Brush the top with melted butter for a shiny finish.

Note - Instead of a skillet, spray a 9" round cake pan with nonstick
cooking spray. Pour the batter into the pan and place on a shelf in the
upper third of the oven. Turn the oven down to 375°F. and bake for 40
minutes. Brown under the broiler as directed and brush with melted
butter.