This is not your normal cornbread! This corn bread has delicious and creamy sour cream inside of this.
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
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.
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 restaurant recipes.
read more
Graphic Design by Lakia Ross Creative
Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
Recent Comments