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.