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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sour Cream Cornbread Recipe

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This recipe for Sour Cream Cornbread is from Delicious Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup self rising cornmeal
1/2 cup Wesson oil
3 eggs
1 small can of cream style corn
1 cup sour cream
Directions:
Directions:
Grease a cast iron skillet well and put into a 475 oven until it is hot. Mix all of the above. Take out skillet and put in. Bake 12 to 13 minutes at 475 or until done. Sometimes at the very end I will turn on the broiler if the top is not golden. Enjoy!
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a moist cornbread and our family prefers it to the traditional cornbread.

 

 

 

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