Sour Cream Corn Bread

Pressed for time and under the obligation of bringing a menu item to a chili dinner last week, I decided to go with an old school fall back. With sour cream corn bread, the addition of sour cream diminishes the dryness that is an inherent problem with cornbread. The cornbread looks similar to a lemon tart in its denseness and though the flavor is obviously completely different, the texture is not.

This recipe is super cheap (about five ingredients) and takes about 15 minutes to make. I made it at about 10:00 p.m. at night and still only barely cut into my sleeping time.

If you wanted to be creative you could experiment with adding different varieties of cheese (I think a pungent cheese would work well).

With the frosty winter's weather (yes I know it was in the 80's yesterday, I'm just tryin to make a cliché point) comes the need for substantial soups and chilis. This year, try not to get stuck making the chili (though I have some great recipes for that as well) and just volunteer for the cornbread.

Sour Cream Cornbread

1 box Jiffy cornbread mix (while not gourmet, everyone should have it)
1 cup sour cream
1/2 stick butter
1 tablespoon canola oil
3 eggs
1 8 oz can creamed corn.

Combine ingredients and pour into a greased 8 inch square pan. Bake at 325 degrees until brown on top, about 45 minutes.

Really that's it. So easy and nearly impossible to mess up!