Sour Cream and Onion Cornbread

This Sour Cream and Onion Cornbread uses a boxed corn muffin mix with additions of green onions and sour cream.

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

▢ 2 tablespoons butter
▢ 17 ounces boxed corn muffin mix (17 ounces is 2 small boxes) (Jiffy brand recommended)
▢ 1 bunch green onions chopped
▢ 1 cup milk
▢ 1 cup sour cream
▢ 2 eggs lightly beaten

Place the butter in a 10” cast iron skillet and place the skillet in the oven. Turn the oven on to preheat to 400 degrees.
2 tablespoons butter
In a medium mixing bowl, combine the corn muffin mix, chopped green onions, milk, sour cream, and eggs. Mix until thoroughly combined.
17 ounces boxed corn muffin mix, 1 bunch green onions, 1 cup milk, 1 cup sour cream, 2 eggs
When the oven has preheated, carefully remove the hot skillet from the oven and pour the cornbread batter into the center of the pan.
Return the pan to the oven and bake for 25-30 minutes. Remove from the oven and cool for 5 minutes before turning it out onto a plate or wire rack to for an additional 5 minutes before serving.

For the best crust, preheat the cast iron skillet in the oven before adding the batter.
Don’t overmix the batter. Stir just until combined.
Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 4. Reheat in a low oven for best results.