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Sour cream corn bread Recipe

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This recipe for Sour cream corn bread is from Moms Cookbook, 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 1/2 cups self rising corn meal
1 cup sour cream
2 eggs
2/3 cup oil
1 small can cream style corn or 1 cup
Directions:
Directions:
Combine all ingredients well. Grease a 12 cup muffin pan with oil. Place the muffin pan with the oil in it in a preheated 350 degree oven to get the oil in the muffin cups hot (about 5 minutes). Carefully remove muffin tin and pour cornbread mixture into each cup up to the edge. This cornbread does not rise up as much as regular cornbread so you can fill the cups to the top. Bake for about 30 minutes or until nice and brown. Remove from the oven and let it sit for about 5 minutes before removing. It comes out easier if you wait this amount of time.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You can bake this in an iron skillet or any other sort of pan you make cornbread in.

 

 

 

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