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Breads and Rolls - Sour Cream Cornbread (Southern Living Magazine


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  • 1 cup self-rising cornmeal
  • 1 (8 3/4 oz) can cream-style corn
  • 1 – 8 oz carton sour cream
  • 3 large eggs, lightly beaten
  • 1/4 cup vegetable oil



Step 1

Heat lightly greased 8 inch cast-iron skillet in a 400 degree oven for 5 minutes.

Combine cornmeal and remaining ingredients, stirring just until moistened.
Remove prepared cast-iron skillet from oven, and spoon batter into hot skillet.

Bake at 400 degrees for 20 minutes or until golden. Yield: 6 servings

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