Savory Sour Cream Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. paprika
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 3/4 cup Hood® Milk
- 1/2 cup Hood® Light Cream
- 3 Tbsp. melted butter
- 1 cup shredded Cheddar cheese, divided
- 6 strips bacon, cooked and crumbled
- 2 Tbsp. finely chopped fresh chives
Preheat oven to 400°F.
Grease 8-inch square baking pan; line with parchment paper.
In large bowl, whisk together flour, cornmeal, sugar, baking powder, paprika, baking soda and salt until well combined.
In separate bowl, whisk together eggs, milk, sour cream and butter until blended; stir into flour mixture just until moistened.
Fold in 2/3 cup cheese, bacon and chives.
Scrape into prepared pan; smooth top and sprinkle with remaining cheese.
Bake for18 to 20 minutes or until golden brown and top springs back when touched lightly. Transfer to wire rack; serve warm or let cool completely.
Per serving: Calories: 297, Carbohydrate: 33 grams, Fat: 14 grams, Saturated fat: 8 grams, Protein: 10 grams, Cholesterol: 83 milligrams, Sodium: 472 milligrams, Calcium: 133 milligrams.