Sour Cream Cornbread

Ingredients

• 14.8 oz corn low-sodium cream-style canned
• 1.5 cups self-rising corn meal mix white
• 3 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 8 oz cream light sour

Equipment

• bowl
• frying pan
• oven
• broiler

Directions

1. Preheat oven to 45
2. Heat a 10-inch cast-iron skillet in oven 5 minutes.
3. Stir together cornmeal mix and flour in a large bowl; add corn and next 3 ingredients, stirring just until blended.
4. Pour batter into hot lightly greased skillet. Top with cheese, if desired.
5. Bake at 450 for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.
6. Mix It Up! You can also use Sour Cream Cornbread in this recipe--just omit the cheese topping.
7. 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.
8. 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.
9. 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