Sour cream cornbread
Recipe by Judy Walton
Ingredients
3 large eggs, lightly beaten 1 cup self rising cornmeal 1 (8 3/4 oz.) can cream style corn 1 (8 oz.) carton sour cream 1/4 cup vegetable oil
Directions
1. Heat a lightly greased 8 inch cast iron skillet in a 400 degree oven for 5 minutes. In a bowl, combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 for 20 minutes or until golden.
side dishes, breads December 08, 2013 02:07
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