Dixie Sour Cream Cornbread Food

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

DIXIE SOUR CREAM CORNBREAD

Steps:

• Mix all ingredients and blend well. Heat oven at 350 degrees F and bake mixture in greased baking pan until brown. Served 5-6.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 400°F.
• Place flour, sugar, baking powder, baking soda and salt in medium bowl. Mix together and stir in cornmeal.
• In a large bowl, combine egg, sour cream and oil.
• Stir dry ingredients into wet ingredients just until moistened.
• Pour into an 8 inch square pan that has been sprayed with cooking spray.
• Bake for 15-18 minutes.
• If making into muffins, bake for 12 minutes.
• Serve immediately or cool, wrap tightly and freeze for a later time.

CREAM CORNBREAD

Steps:

• Heat oven to 400°F
• Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.).
• Combine dry ingredients.
• Stir in milk, oil and egg, mixing until dry ingredients are moistened.
• Gently blend in corn, pepper, onion, and chili peppers.
• Pour into the casserole dish and top with shredded cheese.
• Bake for 25-30 minutes.
• Let set at least 10 minutes before cutting and serving.
• Cut into 12 wedges.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375.
• Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
• Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
• Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
• Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
• Bake for 45 minutes, until golden brown on top and around the edges.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Spray 8-inch square casserole dish with non-stick cooking spray.
• Mix all ingredients together.
• Pour into prepared pan.
• Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
• Cut into nine squares.

SOUR CREAM CORNBREAD

Steps:

• Grease an 8" square pan and preheat oven to 425°.
• Mix together first four ingredients in separate bowl.
• Mix remaining dry ingredients together.
• Mix egg mixture with flour mixture only until moist and pour into pan immediately!
• Bake for 20 minutes.