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Sour Cream Cornbread
1 C self-rising corn meal
1 small can cream-style corn
3 eggs, beaten
1/2 small container sour cream
Sugar to taste
Salt to taste
In a large bowl, mix the corn meal and cream corn. Stir in the eggs, sour cream, sugar and salt. Mix well. Pour into a greased casserole dish or bread pan. Bake at 350-degrees F for about twenty to twenty-five minutes. Allow to cool before slicing and serving.
Note: More sour cream can be added according to taste.
Recipe featured in the Ambrosia Cookbook.
Food Fare Culinary Collection: American Food & Culture
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