Sour Cream Cornbread

6 ingredients
5 steps

Ingredients

  • 1 c. self-rising corn meal mix
  • 1 c. sour cream
  • 1 small can (8 3/4 oz.) cream-style corn
  • 2 eggs
  • 1/2 c. oil
  • 1 c. grated cheese

Directions

  1. 1
    Combine all ingredients; mix thoroughly.
  2. 2
    Fill greased muffin tins to top.
  3. 3
    Bake at 425° for 20 to 25 minutes.
  4. 4
    Serve hot. Yields 12 muffins.
  5. 5
    May also be cooked in 8 x 8-inch square pan.

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