Sour Cream Cornbread

Made this recipe for a Thanksgiving Meal.

It doubled up nicely. However, to get a lovely golden topping I had to turn on the broiler for a few minutes.

A double recipe fits perfectly into a half sheet pan-12" x 17".

 

 

Sour Cream Cornbread.

 

2/3 cup of melted butter or Oil

1 cup Sour Cream

2 Eggs, beaten

1  16oz can Creamed Corn

1 and 1/2 cups Cornmeal

2 tsp Baking Powder

1 cup Grated Cheese

 

Heat the oven to 350'

 

Line your baking sheet with parchment paper, then grease it.

In a bowl, mix the Butter, Eggs and the Sour Cream. Once they are all combined, add the Creamed Corn.

In a different bowl, add all of the dry ingredients-including the Cheese.

Now combine both the wet mixture with the Dry ingredients.

Bake for 45 minutes-depending upon your oven. In the event that the Cornbread is cooked, but still looks pale. Simply turn on your broiler for a few minutes.