SOUR CREAM CORNBREAD
Mom
| 1 8 ½ oz. can cream style corn 1 8 oz. carton sour cream 2 eggs |
½ cup vegetable oil 1 cup self-raising cornmeal 3 tsp. Baking powder |
Combine corn, sour cream, eggs, and oil; beat well. Combine cornmeal and baking powder, stir into corn meal mixture. Pour into a greased 10 inch iron skillet and bake at 400 for 30 minutes or until done. Yield – 8 servings. Note: I gave up on my iron skillet years ago and do this in a greased casserole dish.