Sour Cream Corn Food

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SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Bake this moist and sweet cornbread to enjoy with a favorite soup or stew.

Provided by Land O'Lakes

Categories     Quick     Sour Cream     Corn     Cornbread     Savory     Baking     Bread     Side Dish     Vegetable     Cream     Dairy     Breakfast and Brunch

Yield 8 servings

Number Of Ingredients 10

1/4 cup Land O Lakes® Butter softened
3 tablespoons sugar
2 large Land O Lakes® Eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
  • Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
  • Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 225 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 370 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Sugar grams, Protein 6 grams

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 large egg
1 cup sour cream
1/3 cup milk
2 tablespoons butter, melted

Steps:

  • In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts :

BUTTERMILK AND SOUR CREAM CORN BREAD



Buttermilk and Sour Cream Corn Bread image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
2 cups yellow cornmeal
3/4 cup all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1/3 cup sour cream
2 large eggs

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
  • Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
  • Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 6

Cooking spray
1 1/4 cup self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs

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.

CHARCOAL GRILLED CORN WITH SOUR CREAM AND CHILE



Charcoal Grilled Corn with Sour Cream and Chile image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 5

6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
1 tablespoon best quality mild chile powder
1/2 cup sour cream, whisked with 1 tablespoon milk to thin
1/3 cup grated anejo or romano cheese

Steps:

  • Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.
  • In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

A scrumptuous, soft cornbread that isn't crumbly. My favorite...I could make a meal on this alone! A neighbor served this to me and I just HAD to have the recipe.

Provided by BeachGirl

Categories     Quick Breads

Time 35m

Yield 1 8x8inch casserole, 9 serving(s)

Number Of Ingredients 6

1 cup self-rising cornmeal
1/2 cup canola oil
8 ounces sour cream or 8 ounces nonfat sour cream
1 (16 ounce) can creamed corn
1 eggs or 1/4 cup egg substitute
1/4-1/2 cup canned diced jalapeno (optional)

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 CORN MUFFINS



Sour Cream Corn Muffins image

Make and share this Sour Cream Corn Muffins recipe from Food.com.

Provided by FloridaGrl

Categories     Quick Breads

Time 22m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

nonstick cooking spray or paper baking cup
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup buttermilk
2/3 cup sour cream
4 tablespoons unsalted butter, melted and cooled

Steps:

  • Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
  • Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
  • In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
  • Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
  • Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.

Nutrition Facts : Calories 187.1, Fat 8.2, SaturatedFat 4.6, Cholesterol 51.9, Sodium 420.2, Carbohydrate 24.5, Fiber 1.4, Sugar 4.3, Protein 4.5

SOUR CREAM CORN



Sour Cream Corn image

Make and share this Sour Cream Corn recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 slices bacon
2 tablespoons chopped onions
2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup sour cream
6 ears fresh corn
1 tablespoon chopped parsley

Steps:

  • Remove husks and silks from corn, rinse ears.
  • Cut kernels from corn to measure 2 cups.
  • Fry bacon; drain and crumble.
  • Set aside.
  • Saute onion in butter; blend in flour, salt and pepper.
  • Gradually add sour cream, stirring until mixture is smooth.
  • Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
  • Fold in half of bacon.
  • Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
  • Bake at 350 degrees for 25 to 30 minutes.

CORN WITH SOUR CREAM AND BACON



Corn with Sour Cream and Bacon image

This is a recipe from my mother. I never thought corn could taste so different. The sour cream makes it luscious!

Provided by Kathy

Categories     Corn

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 teaspoons chopped onions
2 teaspoons butter
2 teaspoons flour
1 teaspoon salt
1 (1/2 pint) cup sour cream
2 (12 ounce) cans corn, drained
1/2 lb bacon, cooked,drained,and crumbled (or package of pre-cooked, crumbled bacon)
1 teaspoon chopped parsley

Steps:

  • Cook onion in butter until soft; blend in flour and salt.
  • Add sour cream gradually, stirring to keep smooth.
  • Heat to boiling; add corn; cook until heated through.
  • Fold in 1/2 crumbled bacon.
  • Turn into serving dish, garnish with remaining bacon and parsley.

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Best ever cornbread! Sour cream and creamed corn make it super moist. My family asks for this over and over. It goes perfectly with soup or chili.

Provided by QueenOf1211

Categories     Quick Breads

Time 55m

Yield 1 13x9" pan, 12 serving(s)

Number Of Ingredients 6

2 (8 1/2 ounce) boxes Jiffy corn muffin mix
8 ounces sour cream
2 eggs
1 (14 3/4 ounce) can creamed corn
1 tablespoon sugar
1/4 cup butter

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.

Nutrition Facts : Calories 283.7, Fat 13.6, SaturatedFat 6.2, Cholesterol 52.3, Sodium 497.9, Carbohydrate 36.5, Fiber 3.1, Sugar 11.2, Protein 5

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!

Provided by Emily Hughes

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 16

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 eggs

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.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g

GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN NUTS



Grilled Portobellos With Chile Sauce, Sour Cream and Corn Nuts image

This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you're grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you'd like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.

Provided by Yotam Ottolenghi

Categories     dinner, vegetables, main course, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 large red bell pepper, quartered, stem and seeds removed
1 large plum or vine tomato, halved
1/2 yellow onion, peeled and cut into 4 wedges
7 tablespoons/105 milliliters olive oil, plus more for greasing the pan
Kosher salt (Diamond Crystal)
1 (10-gram) dried guajillo chile, stem and seeds removed
About 2 dried chipotle chiles (5 grams), stem and seeds removed
2 cups/500 milliliters boiling water
1/3 cup/75 grams sour cream
2 tablespoons lime juice
8 large portobello mushrooms (about 2 1/2 pounds/1.1 kilograms total), stems removed
1 red onion, peeled and cut into 6 wedges, layers roughly separated
1 teaspoon cumin seeds, toasted and roughly crushed in a mortar and pestle
2 garlic cloves, minced
2 teaspoons maple syrup
1/3 cup/30 grams salted, roasted corn nuts, roughly chopped
2 tablespoons fresh oregano leaves

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
  • Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
  • As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
  • In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
  • Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
  • Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don't worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
  • Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren't finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
  • Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.

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From tfrecipes.com


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Mexican Cornbread Recipe - Classic Recipes great classic-recipes.com. The sour cream, shredded cheese, and cream-style corn make it rich and delicious. Heat the oven to 350 F. Grease a 9-by-13-by-2-inch baking pan or spray with nonstick cooking or baking spray. In a large bowl, whisk eggs and sour cream until blended. Stir in the cream-style corn and melted butter.
From therecipes.info


10 BEST CORNBREAD WITH CREAMED CORN AND SOUR CREAM …
sour cream, salt, creamed corn, Jiffy Corn Muffin Mix, melted butter and 1 more Creamed Corn Cornbread Food.com creamed corn, kosher salt, egg, yellow cornmeal, whole milk, baking powder and 4 more
From yummly.com


EXTRA MOIST CORNBREAD WITH SOUR CREAM RECIPES
Extra Moist Cornbread with Sour Cream Recipe - Food.com. 37 · 45 minutes · Make and share this Extra Moist Cornbread with Sour Cream recipe from Food.com. Recipe by Janie Wyatt. 14. 6 ingredients. Produce. 8 oz Creamed corn. Refrigerated. 3 Eggs, large. Baking & Spices. 1 1/2 boxes Jiffy corn muffin mix. 1 tsp Salt. Oils & Vinegars. 1/2 cup Canola oil. Dairy. 1 cup Sour …
From tfrecipes.com


SOUR CREAM CORN DIP | FAGE YOGURT
Brush corn with butter and grill 2-3 minutes on each side until charred and cooked through. Cool corn and remove the kernels with a paring knife. In a large bowl, combine lime zest and juice, sour cream, jalapeno, feta cheese, cilantro, chili powder, garlic powder, smoked paprika, salt, and pepper. Add corn to the bowl and mix well.
From usa.fage


JIFFY MIX RECIPES CORNBREAD : VIEW EASY RECIPE VIDEOS ...
Feb 25, 2020 · 2 8.5oz boxes jiffy corn muffin mix 2/3 cup milk or half and half 2 large eggs 1 cup sour cream 1/2 cup vegetable oil 2 tbsp sugar optional, include if you like a sweet … Hot peppers, chopped directions step 1 preheat oven to 350°f. Blend in milk and sour cream. Grease an 8” square pan. Jan 24, 2019 · boxed jiffy cornbread mix is a great base for many meals. …
From youngs-chocolate-stout.com


CORN PUDDING WITHOUT CREAMED CORN - ALL INFORMATION ABOUT ...
10 Best Jiffy Corn Pudding without Sour Cream Recipes - Yummly top www.yummly.com. large eggs, salt, creamed corn, corn starch, pepper, corn, dry mustard and 4 more Old Time Corn Pudding Frugal Haus Frau creamed corn, green chiles, half and half, corn, onion, cream and 7 more See more result ›› See also : Southern Style Corn Pudding Casserole , Sautéed Corn …
From therecipes.info


BAREFOOT CONTESSA | SOUR CREAM CORN BREAD | RECIPES
Sour Cream Corn Bread from Barefoot Contessa. Preheat the oven to 350 degrees. Grease and line the bottom of tone 9 x 13-inch baking pan with parchment paper. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a …
From barefootcontessa.com


JIFFY CORN PUDDING WITHOUT SOUR CREAM RECIPES
Jiffy Corn Pudding Recipe - Food.com tip www.food.com. 1 (8 ounce) package Jiffy corn muffin mix, dry 2 eggs 2 (8 ounce) cans corn, 1 can drained 1 (15 ounce) can creamed corn 8 ounces sour cream 2 tablespoons butter DIRECTIONS Mix all ingredients. Grease 9x13-inch pan and pour in batter. Dot with butter; bake at 350F for 45 minutes to 1 hour.
From tfrecipes.com


TAMALE PIE WITH SOUR CREAM JIFFY - ALL INFORMATION ABOUT ...
Tamale Pie - Aunt Bee's Recipes best auntbeesrecipes.com. Sour cream Instructions Preheat oven to 400 degrees. Grease an 8X8* pyrex casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown.Remove from oven and set aside. Meanwhile brown ground beef & onion.
From therecipes.info


JIFFY MIX CORN CASSEROLE WITHOUT SOUR CREAM RECIPES - FOOD ...
10 Best Jiffy Corn Pudding without Sour Cream Recipes. Preheat the oven to 375F. In the baking dish mix the eggs with the Jiffy muffin mix. Add in the sweet corn, creamed corn, margarine and yogurt and mix well. Sprinkle with cayenne pepper.
From foodnewsnews.com


SWEET CORNBREAD WITH CREAMED CORN AND SOUR CREAM RECIPE ...
Aug 29, 2021 · jiffy corn muffin mix, butter, sour cream, creamed corn, whole kernel corn and 1 more cornbread with creamed corn and jalapeño infused honey the modern proper baking powder, flour, baking soda, honey, melted butter, sugar and 6 more creamed corn cornbread ann's entitled life Cornbread mix, butter, large eggs, salt, sour cream, sugar, …
From momfoodpantry.jenpros.com


SOUR CREAM CORNBREAD WITH CREAMED CORN RECIPES
1 (15 ounce) can whole kernel corn, drained and 1/2 liquid reserved: 1 (14.75 ounce) can cream-style corn: 2 eggs: 1 (8 ounce) package dry corn bread mix: 1 cup sour cream: 8 ounces Cheddar cheese, shredded
From tfrecipes.com


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