Cheesy Garlic Sour Cream Cornbread

If you subscribed to my newsletter years ago, you may recognize this recipe. This batter can be used to make muffins, too!

1 ¼ cup cornmeal
2 tablespoons baking powder
8 oz grated cheddar
1 can cream style corn
6 oz sourcream
2 eggs
½ cup butter
3 tablespoons minced garlic

Preheat oven to 400. Sauté garlic in butter about 3 minutes, combine with corn, eggs, and sour cream, stir in cornmeal and baking powder. Pour half of mixture into a well-greased iron skillet. Top with cheese. Cover with remaining mixture. Bake for 30 minutes or until done.

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