- 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
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.