Sour Cream Cornbread

Photo of Sour Cream Cornbread
Prep Time
10 mins
Cook Time
45 mins
Yield
8
Recipe by:

Bake this moist, sweet cornbread to enjoy with your favorite soup or stew.

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Ingredients

  • 1 cup light sour cream
  • 1/2 cup Land O Lakes® Butter with Olive Oil, melted, cooled slightly
  • 2 Eggland's Best Eggs (large), beaten
  • 1 (14.75-ounce) can cream-style corn, undrained
  • 1 (11-ounce) can whole kernel corn with red and green peppers, drained
  • 1/4 teaspoon smoked paprika
  • 1 (8.5-ounce) box corn muffin mix
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Preparation

  1. Heat oven to 375°F.
  2. Combine all ingredients except muffin mix in a bowl and mix well.
  3. Add muffin mix and stir just until moistened.
  4. Pour mixture into greased 2-quart casserole dish.
  5. Sprinkle with additional smoked paprika, if desired.
  6. Bake 45-50 minutes or until center is puffed and edges are lightly browned.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 serving
Calories 206
Fat 15 g
Saturated Fat 8 g
Cholesterol 77 mg
Sodium 297 mg
Carbohydrates 16 g
Dietary Fiber 2 g
Protein 4 g