Sour cream cornbread
- 1¼ cups self-rising buttermilk cornmeal mix
- 1 15-ounce can creamed corn
- 1 cup sour cream
- ¼ cup vegetable oil
- 3 large eggs
Instructions:
Sour cream cornbread is also good right out of the oven, topped with a little butter.
- Preheat the oven to 450°F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil, and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.