Sunday, November 18, 2012

#2590 - Sour Cream Cornbread

(by Shirley McNevich)

2 eggs
1 cup Breakstone's sour cream
1/2 cup canola oil
1 1/2 cups Del Monte creamed corn
1 cup cornmeal
1 TBSP baking powder

In a bowl add eggs--beat. Add sour cream, canola oil and creamed corn--stir with a whisk until mixed. Add cornmeal and baking powder--stir with a whisk until mixed. Pour batter into a greased 8 x 8 cake pan. Bake at 400 degrees for 30-35 minutes.

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