Sour Cream Cornbread Thursday, October 7, 2010
Based on a Good Housekeeping recipe
2 cups Martha White self rising white corn meal mix
1 15 oz can cream style corn
1 8 oz container reduced fat sour cream
½ cup cheddar cheese, shredded, divided
Preheat oven to 425 deg. Heat a 10 inch cast iron skillet in oven for 5 minutes. Lightly grease pan with shortening. Stir together corn meal mix, corn, sour cream, eggs and ¼ cup cheese. Pour into prepared skillet and top with remaining cheese. Bake for about 20 to 25 minutes or until golden brown and bread has pulled away from skillet.