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Bread & Cookies >  United States >  Sour Cream Cornbread >

 

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.

 

Similar recipes:

• Avocado Cornbread Muffins

• Cornbread

• Mchadi (Russian-Georgian Cornbread)

• Sour Cream Banana Bread

Related Link:

Food Fare Culinary Collection: American Food & Culture

 

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