Ingredients & Directions
1 c Self rising cornmeal 1 c Cream-style corn
1/2 c Butter or margarine, melted 1 c Sour cream
2 Eggs, beaten 2 tb Grated onion
Combine and mix well all ingredients. Heat a well greased 9 inch cast iron
skillet in a 400 degree ovne for 3 minutes or until very hot. Pour batter
into hot skillet. Bake at 400 for 40 minutes or until golden brown. Cool 10
minute. Cut cornbread into wedges to serve.
Yields
8 servings