Sour Cream Cornbread

• 1 1/2 cups self-rising white cornmeal mix
• 1/2 cup all-purpose flour
• 1 (14.75-oz.) can low-sodium cream-style corn
• 1 (8-oz.) container light sour cream
• 3 large eggs, lightly beaten
• 2 tablespoons chopped fresh cilantro
• 1/2 cup (2 oz.) 2% reduced-fat shredded Cheddar cheese (optional)

1. Preheat oven to 450u0b0. Heat a 10-inch cast-iron skillet in oven 5 minutes.
2. Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
3. Bake at 450u0b0 for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
4. Note: Nutritional analysis does not include cheese topping.
5. Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.
6. Farmhouse Eggs Benedict: Prepare 1 (9-oz.) envelope hollandaise sauce mix according to package directions, using 1 cup 2% reduced-fat milk and 2 Tbsp. lemon juice and omitting butter. Cut 4 cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread. Makes 4 servings.
7. Per serving: Calories 334; Fat 9g (sat 1g, mono 7g, poly 2g); Protein 9g; Carb 9g; Fiber 6g; Chol 297mg; Iron 1mg; Sodium 896mg; Calc 78mg

white cornmeal, allpurpose, corn, sour cream, eggs, fresh cilantro, cheddar cheese

Taken from www.myrecipes.com/recipe/sour-cream-cornbread (may not work)