Sour Cream and Onion Cornbread
An easy way to "doctor up" a corn muffin mix - add sour cream and onions! Delicious with chili, soups, and stews.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup milk
- 1 cup sour cream
- 1 bunch green onions chopped
- 2 eggs lightly beaten
- 2 tblsp. butter
- 2 8.5 oz. boxes corn muffin mix (i used jiffy)
- Carbohydrate 36.5380000153824 g
- Cholesterol 101.075000077159 mg
- Fat 30.8270000240925 g
- Fiber 2.33999991416931 g
- Protein 22.5560000108201 g
- Saturated Fat 18.7331500146768 g
- Serving Size 1 1 recipe (748g)
- Sodium 438.375000140941 mg
- Sugar 34.1980001012131 g
- Trans Fat 2.13480000166809 g
- Calories 504 calories
Place the butter in a 10†cast iron skillet and place the skillet in the oven. Turn the oven on to preheat to 400 degrees. In a medium mixing bowl, combine the corn muffin mix, chopped green onions, milk, sour cream, and eggs. Mix until thoroughly combined. When the oven has preheated, carefully remove the hot skillet from the oven and pour the cornbread batter into the center of the pan. Return to the oven and bake for 25-30 minutes.
