Sour Cream & Cheddar Cornbread

Name: Sour Cream & Cheddar Cornbread
Yield: 8-10
Ingredients: 2 boxes corn muffin mix; 2 whole eggs + 2 egg yolks; 2/3 cup whole milk; 1/3 cup dairy sour cream; 1/3 cup melted butter (cooled); 8oz shredded cheddar cheese; 1 (15oz) can Glory Foods Cream Style Skillet Corn; 1 1/2tbsp (from a 4oz can) diced green chilies; 1/2tsp ground black pepper

Ingredients

2 boxes corn muffin mix
2 whole eggs + 2 egg yolks
2/3 cup whole milk
1/3 cup dairy sour cream
1/3 cup melted butter (cooled)
8oz shredded cheddar cheese
1 (15oz) can Glory Foods Cream Style Skillet Corn
1 1/2tbsp (from a 4oz can) diced green chilies
1/2tsp ground black pepper

Directions

Heat oven to 375°F.
Grease a 9" cast iron skillet with Crisco, lard or bacon fat.
Empty both boxes of corn muffin mix in a large bowl and stir with a fork to eliminate all clumps.
Add eggs and egg yolks, milk, sour cream and butter. Using a hand mixer, beat together until the batter is smooth.
Stir in the Glory Foods Cream Style Skillet Corn, chilies and pepper.
Heat the cast iron pan on the stove for 5 minutes then pour in the batter. Transfer to the oven and bake for 20 minutes.
Reduce heat to 350°F and continue to bake for an additional 20-25 minutes until golden brown.

Prep Time

15 Minutes

Cook Time

45 Minutes

Servings

8-10

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