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Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Football, Friends and Comfort Food
Sour Cream Cornbread
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 287
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 85 mg
- Sodium
- 141 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 287
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 85 mg
- Sodium
- 141 mg
Ingredients
Directions
- Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
My Private Notes
Episode:
Football, Friends and Comfort Food
