Alabama corn bread

Yield: 1 Servings

Measure Ingredient
1 can (8 3/4 ounce) cream style corn
1 cup Commercial sour cream
2 \N Eggs
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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