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Cornbread With Corn

Yield 6 to 8 servings


  • 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

How to Make It

  1. Combine all ingredients, mixing well.

  2. 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.

Oxmoor House Homestyle Recipes