12 servings (serving size: 1 wedge)

With sour cream and cream-style corn, this is a moist corn bread uncharacteristic of most Southern-style versions. The sour cream also balances the heat from the jalapeño peppers.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400° for 40 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Alan's on Main Street

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