Sour Cream Cornbread #Recipe

Sour Cream Cornbread #Recipe

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A number of years ago whilst going to my best friend’s family in&nbspConnecticut, I was served this corn bread. &nbspIt melted in my mouth. &nbspI asked what the recipe known as for only to have the host state “you do not want to know.” &nbspShe was wrong – regardless of currently being a overall health nut, I did want to know, and I have created it several occasions since then (after it won second area at a chili cook-off!). &nbspI did make this a teeny, small bit healthier by eliminating a single of the sticks of butter and incorporating light sour cream. &nbspI will be producing this for many Thanksgiving occasions this fall.

4 eggs
one stick unsalted butter
two containers of cornbread combine
16 ounces sour cream
one or two cans of corn (I used 1 right here but have done 2 before for a crunchier taste)

Mix every little thing. &nbspBake at 375 degrees till a fork comes out clean. &nbspCool, then serve. &nbspEnjoy!

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Dr. Louis Muraoka
Dr. Louis Muraoka
Registered dietitian, author, lecturer, and diabetes educator, specializes in diabetes nutrition. He has advised the American Diabetes Association and the American Dietetic Association on nutrition recommendations.

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