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This is another recipe that everybody asks for. I don't know where this came from but my Mother has made it since I was small. It goes great with any soup, stew, chili.


  • 1 - 8 1/2 oz can cream corn (small can)
  • 1 C sour cream
  • 2 eggs
  • 1/2 C cooking oil
  • 1 C cornmeal, self-rising


  • Mix well together all ingredients and pour into a hot, oiled 10" skillet.
  • Bake in preheated 400° oven for *30 min.
  • (*Better check after 15 or 20 minutes--your oven may vary. I put the oiled skillet into the pre-heated oven first and then start preparing the cornbread.)
  • If this isn't the best cornbread you ever tasted, then you just don't like good stuff!

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