Cornbread With Corn

Oxmoor House
6 to 8 servings


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1 cup self-rising cornmeal
1/2 cup butter or margarine, melted
2 eggs, beaten
1 cup cream-style corn
1 cup commercial sour cream
2 tablespoons grated onion


Combine all ingredients, mixing well.

Heat a well-greased 9-inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 400° for 40 minutes or until golden brown. Cool 10 minutes. Cut cornbread into wedges to serve.

Created date

February 2010