Sour Cream Cornbread
1 (8oz.) can cream-style corn
1 c. sour cream
2 eggs
1/2 c self-rising cornmeal
2 tsp. baking powder
1/2 cup salad oil
Combine corn, sour cream, eggs and oil; mix well. Combine meal and
baking powder. Stir into mixture. Pour into greased 10-inch ion skillet. Bake
at 400* for 30 minutes or until golden brown.
Note: This is really good baked in the 12 regular or the 24 mini-count muffin
pan. My sons Ben and Nick always wanted this kind of cornbread with peas
and chow-chow.
1 (8oz.) can cream-style corn
1 c. sour cream
2 eggs
1/2 c self-rising cornmeal
2 tsp. baking powder
1/2 cup salad oil
Combine corn, sour cream, eggs and oil; mix well. Combine meal and
baking powder. Stir into mixture. Pour into greased 10-inch ion skillet. Bake
at 400* for 30 minutes or until golden brown.
Note: This is really good baked in the 12 regular or the 24 mini-count muffin
pan. My sons Ben and Nick always wanted this kind of cornbread with peas
and chow-chow.
