30-Minute Sour Cream Skillet Cornbread

Name: 30-Minute Sour Cream Skillet Cornbread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 skillet, 8 serving(s)
Ingredients: cooking spray; 1 1/4 cups cornmeal mix, self-rising buttermilk style (like Jiffy); 1 (15 ounce) can creamed corn; 1 cup sour cream; 1/4 cup vegetable oil; 3 large eggs

⏱ 35 mins 🍽 1 skillet, 8 serving(s) 🏷 Breads

This simple skillet cornbread comes together quickly using a cornmeal mix. The batter, which includes creamed corn and sour cream for richness, is baked in a cast iron pan. It results in a moist, golden bread that is ready in just over half an hour. Optional additions like green chillies or spring onions can provide extra flavour and colour.

Ingredients

cooking spray
1 1/4 cups cornmeal mix, self-rising buttermilk style (like Jiffy)
1 (15 ounce) can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

Method

Set your oven to heat to 450 degrees. Use cooking spray to coat a 10-inch cast-iron skillet that is well-seasoned.
Mix the cornmeal mix, creamed corn, sour cream, vegetable oil and eggs together in a medium bowl. Transfer this batter into the prepared skillet and place it in the oven to bake for 30 minutes, until it turns a light golden brown.

Nutrition (per serving)

Sodium213800 mg

Recipe details

CategoryBreads

AuthorRaquel Grinnell