"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sour Cream Corn Bread Recipe

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This recipe for Sour Cream Corn Bread, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Kalonick
Added: Tuesday, September 4, 2007


1 cup all purpose flour
1 cup yellow cornmeal
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup sour cream
1/3 cup milk
2 Tbs. butter or margarine, melted
2 Tbs. chopped pimento
1 tsp. minced dried onion

In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-inch square baking dish. Bake at 400 for 20-25 minutes or until bread tests done. Yields 9 servings




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