Categories: Bread- Rolls- Biscuits- Cornbread

Ingredients

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

Directions

1. Preheat oven to 450 degrees. Heat a 10-inch cast-iron skillet 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 450 degrees for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet.

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