Cheddar Sour Cream Cornbread - Not Just for Dinner Anymore!

Budget Tip


It may seem like it's cheaper to buy the Jiffy cornbread, but to be honest, the $1 that you spend everytime you need to make cornbread is still more than the number of cornbread (and other recipes) you will get out of the bag 'o cornmeal that you buy. Everything else is already in your pantry and fridge!

Suggested Ingredients

1 1/2 cups cornmeal (if you use self-rising, it won't hurt to leave in the baking powder, soda and salt)
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (approx. 15 ounces) cream-style corn (I use unsalted and these often go on BOGO free)
3 eggs
6 tablespoons butter, melted
a heaping or two of finely shredded cheese

Suggested Cooking Method

While you make up the cornbread mixture, put a 10" iron skillet into the oven and preheat to 375 degrees.

Combine dry ingredients in a large bowl. Whisk together the wet ingredients. Pour the wet into the dry ingredients and mix together until it's moist using a rubber spatula.

Take the skillet out of the oven (it's HOT!) and add a couple tablespoons of butter and coat the skillet. If it sizzles, that's good! If not, stick the skillet back into the oven for a few more minutes. Add the cornbread mixture and then bake 35-40 minutes or until you can stick a toothpick in the middle and it comes out clean. When the cornbread comes out, put another pat of butter on the top and smooth it around.

Now, you all know I always say, use real butter! And I mean it for this recipe. While it seems like alot of butter, the entire recipe makes at least 8 servings and those are LARGE servings.  So, at most you'll have a large serving of cornbread with about 120 calories and 9 grams of fat. 
 
Corn Bread Breakfast
 
Have some leftover?  I bet you do!  This is PERFECT for breakfast.  Take the left over cornbread and split it through the middle to expose the inside of the wedge.  Butter your hot skillet over medium high heat, or use Pam and place the cornbread inside down and toast until lightly brown.  Flip and do the same on the other side.  Serve with eggs and grits.  mmmm!