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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crusty Cornbread

Makes: 8 servings
Prep 20 mins Bake 425°F 25 mins
Crusty Cornbread
Ingredients
  • 4  tablespoons  butter
  • 1  cup  yellow cornmeal
  • 1/2  cup  stone-ground corn meal
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1/2  teaspoon  cracked black pepper
  • 1 8  ounce carton  dairy sour cream
  • 3/4  cup  sour milk or buttermilk
  • 2  eggs, beaten
  • 1  cup  finely shredded cheddar cheese
Directions

1. In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese.

2. Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8.

Nutrition Facts (Crusty Cornbread)
  • Servings Per Recipe 8,
  • cal. (kcal) 281,
  • Fat, total (g) 19,
  • chol. (mg) 97,
  • sat. fat (g) 11,
  • carb. (g) 20,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 9,
  • vit. A (IU) 632,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 530,
  • Potassium (mg) 176,
  • calcium (mg) 192,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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