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| SOUR CREAM CORN BREAD | |
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1 c. self-rising corn meal 1/2 c. butter 2 eggs 1 sm. can cream style corn 1 (8 oz.) carton sour cream Combine sour cream, corn and corn meal. Beat eggs and add to mixture. Melt butter and add to mixture. Pour into greased pan. Bake at 400 degrees for 30 minutes. | |
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recipe reviews #47702
Mr. Miller (Washington) says:
A PLUS!! A Great interpretation of traditional corn muffin recipes. I've been cooking professionaly in private homes for 25 years, and it never fails to impress. (I have used canola in place of the butter, but will try it next time.)
#68274
Pattie452 (Mississippi) says:
I made this tonight and served it with pulled pork, pinto beans and coleslaw and EVERYONE loved it. I added about 1/2 cup of sharp cheddar and the next time I would add 1 t. salt. I also think you could add jalapenos if you wanted to. Otherwise it was perfect. Y'all try this.
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