Sour Cream Cornbread
From rosemaryblue 15 years ago
- 25 minutes to make
- Serves 6
Mix up quickly, get that black iron skillet almost smoking hot with shortening, pour the mixture in, listening as it sizzles, and you will have a crisp crust on this delicious cornbread. Great with all the summer vegetables.
Ingredients
- 2 tablespoons Crisco shopping list
- 1 cup self-rising cornmeal shopping list
- 1 (8-1/2 ounce) can cream-style corn shopping list
- 1-8 ounce carton sour cream shopping list
- 1/4 cup vegetable oil shopping list
- 3 large eggs, lightly beaten shopping list
How to make it
- Heat Crisco in an 8 inch cast iron skillet in 425 degree oven for about 5 minutes until skillet is almost smoking
- Meanwhile in large bowl, combine cornmeal and remaining ingredients
- Stir until just moistened
- Remove skillet from oven, *carefully*
- Spoon batter or pour into hot skillet
- Bake at 425 degrees for about 20 minutes or until golden brown
People Who Like This Dish 3
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" It was excellent "