| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 large eggs
- 1 1/2 cups frozen corn, thawed
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 cup sour cream
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 jalapeno pepper, chopped
Instructions
- Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
- Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
- Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 279 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 77 mg |
| Sodium | 175 mg |
Reviews
I made this but not in a cast iron skillet. I just put melted butter in a pie pan and baked. This bread was wonderful and I attribute that to using the sour cream. Much more convenient than using buttermilk, which one never uses it all and then what? Anyway, delicious!!
Amazingly Delicious!
Hey, I have to tell you. That is the best corn bread I have ever had. The texture is perfect and full of flavor. I like a little more heat so I added another chili. So easy to make.
This is the BEST cornbread that my family and I have ever tasted, I make it every time I make Chili.
Would not make this recipe again. Taste was below sub par & bread did not raise. I did like the idea of making the bread in a butter cast iron skillet but it all ends there.
OMG! So glad I didn’t post the review I was thinking about posting. Cornbread didn’t rise and I was so quick to blame Nancy’s recipe since it called for only 1/2 t. Baking powder, I figured that was the reason. Said to myself, those Northeners don’t know anything about making cornbread. Haha! I just went to check the expiration date on my baking powder, ONLY THEN I REALIZED I HAD USED CORNSTARCH BY MISTAKE!!! Oh, Lordy. I can’t wait to try it again! 🙂 I loved the edges anyway, nice and crispy and the bottom browned nicely. That’s how we do it in the South, too!
I just made Nancy’s cornbread it turned out perfect, I added a cup of Pepper Jack cheese to the top before I baked the corn bread. The corn bread is moist, dense and very flavorful, I have a pot of chili simmering to enjoy this delightful corn bread with.
This was really good. Very dense and moist. I did not have any issue with rising. I did add cheddar cheese and green onion tops to the batter.
Not good, tasted like play dough firm. Did use marg. instead of butter.
Made this to go with Nancy’s 3 meat chili and found it quite delicious. I thought I had frozen corn on hand, but apparently did not so I substituted a can of creamed corn and skipped the food processor entirely. I think this was a good substitute as I had the same comment about texture as many other reviews, a little on the dense and chewy side. I did not find it lacking flavor, but I did add some sharp white cheddar cheese to the mix which could have made it more flavorful.