"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 c. self-rising cornmeal 1/3 c. sugar 6 eggs 1 1/2 c. vegetable oil 3 c. sour cream 2 2/3 c. cream style corn 1 1/4 c. butter, softened 1/2 c. honey
Combine cornmeal, sugar, eggs, vegetable oil, sour cream and corn in order listed: mix well. Pour into greased 9x13 inch pan. Bake at 350º for approximately 30 minutes. For Honey Butter: Mix softened butter and honey together. Serve with warm cornbread.... yumyum
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.