"The belly rules the mind."--Spanish Proverb

Sour Cream Cornbread Recipe

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This recipe for Sour Cream Cornbread, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wylodine Turney
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter or margarine
1 cup cream style corn
1 cup sour cream
1 cup self-rising meal
2 eggs, beaten
1/2 onion, grated (optional)
2 tsp baking powder

Directions:
Directions:
Melt butter in 8-inch iron skillet in 350 oven. Mix all ingredients until blended. Pour melted butter into batter and mix well. Pour into hot skillet and bake at 350 for about 30 minutes or until done. (I find I need to cook this longer.)

Personal Notes:
Personal Notes:
This recipe came from Ruby Gambrell, my sister's mother-in-law.

 

 

 

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