|1 can||(8 3/4 ounce) cream style corn|
|1 cup||Commercial sour cream|
|½ cup||Vegetable oil|
|1 cup||Self rising cornmeal|
|2 teaspoons||Baking powder|
(This cornbread is so moist you may not want butter!) Combine corn, sour cream, eggs and oil; beat well. Combine cornmeal and baking powder; stir into corn mixture. Pour into greased 10 inch iron skillet. bake at 400 degrees for 30 minutes or until done. Yield 8 servings.
Posted to Bakery-Shoppe Digest V1 #439 by "Mike England" <englandm@...> on Dec 05, 97
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