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30-Minute Sour Cream Skillet Cornbread

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“Trisha Yearwood did this one on the Today Show - quick and easy using a box cornbread mix (Jiffy preferred). I've added chopped green chiles or chopped green onions for a bit of flavor, color and spice to jazz it up. Always moist and a favorite!”
READY IN:
35mins
SERVES:
8
YIELD:
1 skillet
UNITS:
US

Ingredients Nutrition

  • cooking spray
  • 1 14 cups cornmeal mix, self-rising buttermilk style (like Jiffy)
  • 1 (15 ounce) can creamed corn
  • 1 cup sour cream
  • 14 cup vegetable oil
  • 3 large eggs

Directions

  1. Preheat oven to 450 degrees. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
  2. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.

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