I don’t really like cornbread 😳 Shhhh….
But I love this…
It’s light, and moist instead of dense and heavy
And, it’s a 5 minute prep recipe!
Mix the ingredients and pour into a greased pan
Bake for about 25 minutes or until set and golden
Cut into squares to serve
Sour Cream Cornbread
Ingredients
- 1 cup corn meal mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sour cream
- 1 1/4 cups cream style corn
Instructions
- Mix all ingredients and put in a cooking oil sprayed 8 inch by 8 inch pan. Bake at 350 degrees for 25-30 minutes, or until firm and golden. Cut into squares to serve.
We enjoyed this cornbread with ham and Southern Scalloped Pineapple with Pecans when we had our Dueling Menus and then used the leftovers to make Focaccia Cornbread and Sausage Stuffing*, for Thanksgiving the next day
*recipe posting soon
This Sour Cream Cornbread is a recipe is part of a family collection from my friend Kim over at Heart for Dixie. Thanks Kim, it’s a keeper!
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