| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(8 3/4 ounce) cream style corn |
| 1 |
c |
Commercial sour cream |
| 2 |
|
Eggs |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Self rising cornmeal |
| 2 |
ts |
Baking powder |
INSTRUCTIONS
(This cornbread is so moist you may not want butter!)
Combine corn, sour cream, eggs and oil; beat well. Combine cornmeal and
baking powder; stir into corn mixture. Pour into greased 10 inch iron
skillet. bake at 400 degrees for 30 minutes or until done. Yield 8
servings.
Posted to Bakery-Shoppe Digest V1 #439 by "Mike England"
<englandm@kear.tds.net> on Dec 05, 97
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