Prep : 10 minutes Total time : 40 minutes Makes 8 servings
1-1/2 cups self-raising white cornmeal mix
1/4 cup all-purpose flour
1 can (14.75 ounces) low-sodium creamstyle corn
1 (8-ounces) container light sour cream
3 large eggs , lightly beaten
2 tablespoons chopped freshed cilantro
1/2 cup (2 ounces) 2% reduced-fat shredded Cheddar cheese *** optional
1 . Preheat oven to 450* . 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 lightly greased skillet . Top with cheese id desired .
3 . Bake at 4 25* for 22 to 24 minutes or until golden brown and cornbread pulls away from sides of skillet .
Try this twist : You can also use Sour Cream Cornmeal in the recipe --- just omit the cheese topping . hmmmmmmm good
