Thursday, February 20, 2014

Sour Cream Cornbread


  • 3 large eggs, beaten
  • 1 8.25 ounce can cream-style corn
  • 1 cup sour cream
  • 1/4 cup canola oil
  • 1 cup self-rising cornmeal

Mix eggs, corn, sour cream and oil together until well blended.
Stir in cornmeal until just combined.
Pour into greased baking pan.
Bake in 425 degree pre-heated oven for 30 minutes or until golden brown.

Heat greased skillet in oven while the oven is pre-heating.
Don't let batter sit after mixing.  Put in directly into the oven.  The leavening agents react immediately with the wet ingredients, so you will get the best rise if it is baked immediately.

Printable Recipe