My Mom sent me this recipe. It was from someone that she knew. She assured me that this person was a good cook, so I gave it a try! OMG! SO good. It only has 5 ingredients and was ready in 30 minutes. We absolutely loved it! Easy and super delicious!
Make sure you are buying self-rising corn meal - it worn't turn out if you use regular corn meal. I used Martha White Self-Rising Corn Meal in this Sour Cream Cornbread. I baked this in an 8x8-inch pan. Next time I might try this in my cast iron skillet. Either way, it will be crazy good.
Sour Cream Cornbread
- 1 cup self rising corn meal
- 1 cup sour cream
- 1 cup cream corn
- 2 eggs
- 1/2 cup vegetable/canola oil
Preheat oven to 450 degrees. Lightly spray an 8x8-inch pan with cooking spray.
Mix together all ingredients. Pour into prepared pan.
Bake for 30 to 35 minutes, until golden brown.