Recipe Summary

Prep time: 10 mins
Cook time: 15 mins
Yield: 12 servings

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rich in grains

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Sour Cream Cornbread
This recipe serves: 12  
nonstick cooking spray
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon baking powder
3 large eggs,room temperature
3/4 cup low-fat sour cream,room temperature
1/2 cup skim milk
8 tablespoons (one stick) unsalted butter, melted

Cooking Instructions
1. Preheat the oven to 400F. Coat a 9" x 9" pan with nonstick spray.

2. Sift the flour, cornmeal, salt, brown sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)

3. Stir in the eggs, sour cream, milk and butter with a wooden spoon until the dry ingredients are just moistened. Do not overmix.

4. Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.

Serving Size: 1 slice = 1/12 of cornbread

Nutritional Information
Number of Servings: 12
Per Serving
Calories 209 Carbohydrate 24 g
Fat 9 g Fiber 1 g
Protein 6 g Saturated Fat 5 g
Sodium 305 mg


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