Breads and Rolls - Sour Cream Cornbread (Southern Living Magazine
- 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
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