This recipe for SOUR CREAM CORNBREAD, by Billie T. Underwood, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
11/2 cup plain cornmeal 3/4 cup oil 1 can cream style corn 2 eggs 3 tbsps. baking powder 1/4 tsp. salt 3 hot peppers (optional) 1 cup grated cheddar cheese 1 cup sour cream
Preheat oven. Mix all except cheese. Pour 1/2 mixture in greased pan. Sprinkle half of the cheese on top. Pour in remainder of mixture and top with remaining cheese. Bake at 400° until brown or about 40 minutes.
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