Sour Cream Cornbread

By adventurefamily5

I got this recipe from a website for people who live on boats for long periods of time. Apparently, sour cream can last for a really long time, as opposed to buttermilk or milk. I read extensively about sour cream and how long it lasts, and if it is not moldy, it is still good! WOW! Of course, sour cream never lasts that long around my house. Anyway, the recipe is a keeper!

Ingredients

• 2 c self-rising cornmeal
• 2 c sour cream
• 1 can creamed corn
• 1/4 c oil
• 1 egg

Preparation

Step 1

Heat oven to 400. I like to heat my cast iron skillet in the oven with a tablespoon of oil in it so that when you pour in batter, it starts to crisp the bread on the bottom and sides. Mix sour cream, corn, oil and a beaten egg. Mix in cornmeal and pour into a iron skillet. Bake 30 minutes.