Sour Cream Cornbread
This is not your normal cornbread!
3 large Eggs, lightly beaten
1 C. Self Rising Cornmeal
1 (8 3/4 oz.) can Cream Style Corn
1 (8 oz) carton Sour Cream
1/4 C. Vegetable Oil
1 C. Self Rising Cornmeal
1 (8 3/4 oz.) can Cream Style Corn
1 (8 oz) carton Sour Cream
1/4 C. Vegetable Oil
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 degrees for 20 minutes or until golden.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 