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    Sour Cream Cornbread Recipe


    Source of Recipe


    wkrg
    Sour Cream Cornbread Recipe
    Printer Friendly Recipe: by From Bucks to the Farm
    Posted on June 19 2008 in category: Other

    Sour Cream Cornbread

    1 (8oz.) can cream-style corn
    1 c. sour cream
    2 eggs
    1/2 c self-rising cornmeal
    2 tsp. baking powder

    Combine corn, sour cream, eggs and oil; mix well. Combine meal and
    baking powder. Stir into mixture. Pour into greased 10-inch ion skillet. Bake
    at 400* for 30 minutes or until golden brown.

    Note: This is really good baked in the 12 regular or the 24 mini-count muffin
    pan. My sons Ben and Nick always wanted this kind of cornbread with peas
    and chow-chow.

 

 

 

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