Cornbread with sour cream
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 287, total fat 17 G., saturated fats 5 G., proteins 6 G., carbohydrates 29 G., fiber 2 G., cholesterol 85 mg, sodium 141 mg, sugar 3 G.
Calories 287, total fat 17 G., saturated fats 5 G., proteins 6 G., carbohydrates 29 G., fiber 2 G., cholesterol 85 mg, sodium 141 mg, sugar 3 G.
Moist, fluffy, and slightly sweet, Trisha Yearwood's cornbread is easy to make, bursting with rich corn flavor, and perfect as a side dish for meat dishes and sauces like chili con carne. The dough comes together in minutes, and the cornbread is baked in a seasoned cast-iron skillet until deliciously golden.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 1/4 cups self-rising cornmeal mix
- 1 can (425 g) corn puree
- 1 cup sour cream
- 1/4 cup vegetable oil
- 3 large eggs
We recommend
Recipes with similar ingredients: self-raising flour, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Spray a well-heated cast iron skillet (25 cm) with cooking spray.
- In a medium bowl, combine the cornmeal mixture, cornmeal, sour cream, butter, and eggs. Pour the batter into the pan and bake until the bread is lightly browned, about 30 minutes.
Categories:
Similar recipes
