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Monday, May 29, 2017

Sour Cream Cornbread





  
  
      Ingredients

 1 cup self-rising cornmeal
 1/2 cup salad oil
 2 Lg. eggs
 1 small can cream style corn 
 8-ounce sour cream                            

                       

                                 
 Directions

 1. Mix meal, oil, eggs and corn thoroughly. 
Fold in sour cream.

 2. Pour into greased muffin tin and bake at 
450 F for about 20-25 minutes. 



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