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Can Facts Retail Products Recipes Product Locator FAQs McCall Farms Can Facts There are a lot of misconceptions about food packaged in cans. We hope that these facts will help our consumers understand how safe, nutritious and flavorful canned foods can be and that canned foods should be an integral part of your life. Freshness Nutritional Value Convenience Sustainability Featured Product Learn More Featured Recipes Learn More Contact Us Privacy Policy Terms of Use McCall Farms’ California Supply Chains Act Disclosure

Can Facts Retail Products Recipes Product Locator FAQs McCall Farms Sour Cream & Cheddar Cornbread Perfect Southern cornbread. Submitted by: Michaela Rosenthal Ingredients 2 boxes Jiffy Corn Muffin Mix 2 whole eggs + 2 egg yolks 2/3 cup whole milk 1/3 cup dairy sour cream 1/3 cup melted butter (cooled) 8 oz. shredded cheddar cheese 1 (15 oz.) can Margaret Holmes Buttered Corn 1 1/2 tbs. (from a 4 oz. can) diced green chilies 1/2 tsp. ground black pepper Directions Heat oven to 375°F. Grease a 9” cast iron skillet with Crisco, lard or bacon fat. Empty both boxes of corn muffin mix in a large bowl and stir with a fork to eliminate all clumps. Add eggs and eggs yolks, milk, sour cream and butter. Using a hand mixer, beat together until the batter is smooth. Stir in the Margaret Holmes Buttered Corn, chilies and pepper. Heat the cast iron pan on the stove for 5 minutes then pour in the batter. Transfer to the oven and bake for 20 minutes. Reduce heat to 350°F and continue to bake for an additional 20-25 minutes until golden brown. *If you do not have a cast iron skillet, use a greased 8” x 8” baking pan (do NOT heat on stove first, just place directly into the oven). This recipe uses the following products: Buttered Corn 62 Faves SHARE ON 106 88 12 13 PRINT EMAIL Featured Product Learn More Featured Recipes Learn More Contact Us Privacy Policy Terms of Use McCall Farms’ California Supply Chains Act Disclosure