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Sour Cream Corn Bread
Source: Paula Freeman - Freeman's Mill (Entered by Stacey Freeman)This is the corn bread you may have sampled at the Freeman’s Mill tent at the Riverwood Local Fest! It is easy to make, leftovers can be frozen and re-heated, and it turns out moist and delicious every time!
Serves: 12-16 servings
Ingredients
1 cup
Freeman's Mill Self-Rising Corn Meal
2
eggs, slightly beaten
1/2 cup
vegetable oil
1/2 cup
fresh or canned cream corn
1 cup
sour cream
Step by Step Instructions
- Preheat oven to 400 degrees. Mix 1st four ingredients well.
- Fold in sour cream and mix well.
- Pour mixture into a lightly greased 9x9 pan, and bake at 400 degrees until golden brown, about 25 minutes. Cool 5 minutes before cutting.
Comments
Comments added by fellow market members.
This recipes can also be used to make muffins!