Sour cream cornbread

Sour cream cornbread

Ingredients/Components

• sour cream - 1/2 c
• salt - 1 tsp
• eggs, beaten - 2 item
• cooking oil - 1/2 c
• cream-style corn - 1 c
• self-rising meal - 1 c

How to make sour cream cornbread:

Combine ingredients, one at a time, in order, beating well. Pour batter into a large, greased skillet or muffin pan. Bake at 400° until golden brown (about 30 minutes). Yield: 1 loaf or 12 muffins.

Instead of sour cream, you may use low-fat yogurt. In the place of whole eggs, you may use 3 egg whites or Egg Beaters equal to 2 eggs.

Recipe categories: Breads, Quick breads, Southern u.s..