Cheddar Sour Cream Cornbread
- a pat of butter, for greasing pan
- 1/2 cup
- flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 - 1/2 teaspoon fresh black pepper, optional
- 1 egg
- 1 cup sour cream
- 1 and 1/2 cups extra sharp cheddar cheese, shredded
- 1 + 1/2 cups corn kernels, fresh or frozen (thawed)
- Cooking Directions
- Produce
- Corn, fresh or frozen kernels (1 1/2 cups)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Black pepper, fresh (1/4 teaspoon)
- Cornmeal (1/2 cup)
- Flour (1)
- Salt (1 teaspoon)
- Dairy
- Cheddar cheese, sharp (1 1/2 cups)
- Pat of butter (1)
- Sour cream (1 cup)
- Refrigerated
- Egg (1)
- Other
- 1/2 cup
- Cooking Directions
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Recipe Stats
Published September 30, 2011 (1 year ago).
50 people saved this recipe.
