Sour Cream Cornbread

Add finely chopped jalapeno peppers to add extra spice to this cornbread.
Preheat the oven to 450 degrees. Preheat a 10-inch cast-iron skillet in the oven for 5 minutes.Combine the cornmeal and baking powder in a large bowl; add the cornmeal and the next 3 ingredients, stirring until smooth. Pour the batter into a hot, lightly oiled skillet. If desired, sprinkle cheese on top.Bake at 450 ° C for 22-24 minutes or until golden brown, until the cornbread comes off the sides of the pan.Note: The nutritional analysis does not include cheese sprinkles.Mix it up! In this recipe, you can also use corn bread with sour cream - only without the cheese sprinkle.Farmer's Eggs Benedict: Prepare 1 (9 oz) sachet of Hollandaise sauce according to the package directions, using 1 cup of 2% reduced-fat milk and 2 tbsp lemon juice and butter in a whisk. Cut 4 slices of cornbread lengthwise in half and toast under the broiler. Top 2 toasted cornbread halves with 1 slice of low-sodium ham, 1 poached egg, and 1 tablespoon Hollandaise sauce. Repeat with the remaining cornbread. It turns out 4 servings.Per serving: Calories 334; Fat 9 g (sat 1 g, mono 7 g, poly 2 g); Protein 9 g; Carbohydrates 9 g; Fiber 6 g; Cholesterol 297 mg; iron 1 mg; Sodium 896 mg; Calcium 78 mg