"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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:  
Sandra Sharp
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups self-rising cornmeal
1 pint sour cream
4 eggs, beaten
2 cups cream style yellow corn
2 sticks butter, melted
2 cups cheese, grated

Directions:
Directions:
Preheat oven to 350. Oil a 9x13 pan and sprinkle lightly with cornmeal. In large bowl, beat eggs well and add sour cream, cornmeal, and corn, mixing to combine. Add melted butter and stir in cheese. Pour into prepared pan and bake 40-45 minutes until golden brown. Remove from oven, cool five minutes and cut into 2-inch squares to serve.

 

 

 

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