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Sour Cream & Cheddar Cornbread

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This delicious recipe features Margaret Holmes perfectly seasoned Buttered Corn!
Course Side Dish

Ingredients

  • 2 boxes Jiffy Corn Muffin Mix
  • 2 whole eggs + 2 egg yolks
  • 2/3 cup whole milk
  • 1/3 cup dairy sour cream
  • 1/3 cup melted butter cooled
  • 8 oz. shredded cheddar cheese
  • 1 15 oz. can Margaret Holmes Buttered Corn
  • 1 1/2 tbs. from a 4 oz. can diced green chilies
  • 1/2 tsp. ground black pepper

Instructions

  • Heat oven to 375°F.
  • Grease a 9” cast iron skillet with Crisco, lard or bacon fat.
  • Empty both boxes of corn muffin mix in a large bowl and stir with a fork to eliminate all clumps.
  • Add eggs and eggs yolks, milk, sour cream and butter. Using a hand mixer, beat together until the batter is smooth.
  • Stir in the Margaret Holmes Buttered Corn, chilies and pepper.
  • Heat the cast iron pan on the stove for 5 minutes then pour in the batter. Transfer to the oven and bake for 20 minutes.
  • Reduce heat to 350°F and continue to bake for an additional 20-25 minutes until golden brown.