sour cream cornbread

1 8 oz. can of cream corn
1 cup of sour cream
2 eggs
½ cup of vegetable oil
1 cup of self-rising cornmeal
2 teaspoons of baking powder

Mix corn, sour cream, eggs and oil. Beat well. Combine cornmeal and baking powder. Stir into corn mixture. Pour into a greased pan, preferably a 10 inch cast iron skillet. Bake at 400° F until done. About thirty minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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