First, credit where credit is due, I saw this on DINING WITH DEBBIE's blog. I met Debbie during Christmas time when I was blogging about Charles Dickens and "A Christmas Carol". Debbie is a school teacher and she was nice enough to drop me a note about my musings. Since then, I have been following her posts faithfully. She is a mom. Being a working mom, her blog is a great place to learn a few crock pot recipes, as well as a lover of Craving Ellie in my Belly posts. She is also one of those highly organized menu plan people that make me feel bad about myself (but I secretly admire so much... one day soon). Take a minute, click HERE and stop by her site, look around and drop her a comment... tell her Hi for me!
OK, on to the recipe. Here's what she said to do...
Sour Cream Cornbread
1 cup corn meal mix
2 eggs
1 8 ounce can cream style corn
1 8 ounce carton sour cream
1 stick butter
1 cup shredded cheese (I used a white Cheddar. I put 1/2 cup in the mix during the entire baking and reserved 1/2 cup for topping at the end), optional
2 eggs
1 8 ounce can cream style corn
1 8 ounce carton sour cream
1 stick butter
1 cup shredded cheese (I used a white Cheddar. I put 1/2 cup in the mix during the entire baking and reserved 1/2 cup for topping at the end), optional
Preheat oven to 375 degrees. Melt the butter in an 8 x 10-inch pan (I use my 10-inch cast iron skillet). Mix together corn meal mix, eggs, corn, sour cream and 1/2 cup of the cheese, if using. Pour in the melted butter, leaving enough in the pan to keep the cornbread from sticking. Bake for 45 minutes to 1 hour, or until brown. I set the timer for 45 minutes, added half the cheese on top. then returned to the oven for 15 minutes so the cheese would melt and get that pretty look.
It really is just that simple. And it did not disappoint at all. Very creamy and moist, filled with rich flavors of the butter base and sour cream filling. The cheese added just the right amount of extra panache. This is not your mother's cornbread. It is the best i have ever had. It takes just minutes to assemble, cooks while you have your hands free to do something else.Debbie, you did yourself proud with this one!
I plated this with the catfish and some faux grilled pineapple wrapped in bacon... But that's a post for another day...
And hey, speaking of the Catfish, be sure to check out my post from Monday when I announced a chance to win a copy of this very fun cookbook! be sure to check out this post... Cookbook GIVEAWAY and Virgin update. A winner gets announced on Thursday!
Sounds great and I'm heading over to Debbie's blog to take a look. Love the photo of the laptop dialed into her blog and the ingredients.
ReplyDeleteThat sounds like a great meal! Sour Cream Cornbread - just saying it makes my mouth water....yum!
ReplyDeleteSour cream cornbread does sounds too good to be true. I'm going to give this a try and head over to Debbie's blog anc check it out!
ReplyDeleteThat does just roll off the tongue, doesn't it? Looks great, definitely something I want to try.
ReplyDeleteThis looks really good to me. Per your question about the word - observes is a better.
ReplyDeleteThat Sour Cream Cornbread sounds delicious! YUMMY!
ReplyDeleteThat work work well in corn bread! Lord knows corn bread needs all the help it can get!
ReplyDeleteI love cornbread and I love sour cream... so yep... you had me at hello!
ReplyDeleteDave, that does look great, and I will check out Debby's blog too!
ReplyDeleteThanks for posting the recipe!
YUMMY!!! cornbread made with sour cream. I always make buttermilk cornbread, but this is a must try. Always looking for new ways to make the old favorites.
ReplyDeleteGeri
ahhh cornbread, something I've yet to try! Looks so good!
ReplyDeleteTo be fair. If you say the word cornbread to me I start to swoon. This looks amazing. I definitely need to check out Debbie's blog!
ReplyDeleteCorn bread is a natural with catfish - will have to give your additional ingredients a try! I love making cornbread in a hot cast iron skillet,too - it makes the crust so crunchy!
ReplyDeleteWhat an excellent corn bread recipe! I can imagine how moist and wonderful it must be with the sour cream added in!
ReplyDeleteNow I'm hungry for cornbread, REALLY hungry for cornbread. But I think I'm going to pair it with a big pot of chili!
ReplyDeleteSour cream corn bread sounds so good! You done good on that faux grilled pineapple wrapped with bacon!
ReplyDeleteI have nominated you for an award check it out on my blog :) http://cmramble.blogspot.com
ReplyDeleteThis cornbread sounds heavenly and I'm most certainly going to try it, cher!! Cest bon! Thanks for the link to Debbie's blog, I will visit her soon.
ReplyDeleteThere's nothing better than homemade cornbread and I know yours was super moist with that sour cream in it - yum!
ReplyDeleteThis looks heavenly! I've noted the recipe, thanks!
ReplyDeleteDave, this looks dee-lish, a nice twist on the sweet corn bread we usually have. Another bookmark from your recipes. YUMS up!
ReplyDeleteThanks so much for your kind thoughts. Keep enjoying the cornbread!
ReplyDelete