Cornbread
by V & V Supremo Foods, Inc.
30 Min
8
Servings
12
ingredients
There’s nothing better than comfort food on the Thanksgiving table this year! Indulge with your friends and family and give this recipe a try!
Ingredients
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2 cups yellow cornmeal, medium coarse
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3 Tbsp. baking powder (sifted)
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2 Tbsp. sugar
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½ tsp. table salt
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¾ cup cream style sweet corn
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2 eggs large
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1½ cups Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
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1 Tbsp. unsalted butter
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1 Tbsp. corn oil
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3 Tbsp. vegetable shortening, melted
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3/4 cup dried cranberries, rough chop
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½ cup pecans, rough chop
10 Steps to complete
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1Pre-heat oven to 350°F.
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2Add cornmeal, baking powder, sugar, and salt into a medium bowl and stir to combine. Set aside.
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3In a small bowl, whisk cream style sweet corn, 2 eggs, and sour cream together until combined. Set aside.
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4Add 1 Tbsp. butter and 1 Tbsp. corn oil to a 10-inch cast iron skillet and place the pan in the oven. Raise the temperature of the oven to 450°F.
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5Add wet ingredients into dry ingredients and mix well until combined using a spatula.
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6Drizzle in melted shortening while continuing to mix until well incorporated.
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7Stir in cranberries and pecans.
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8Carefully remove skillet from oven and pour the cornbread batter into the cast iron skillet. Smooth the batter and return the skillet to the oven.
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9Bake for 15 minutes.
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10Once baked, let cool in the skillet for 5 minutes before serving and enjoy!
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