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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup self-rising cornmeal |
1/2 cup butter or margarine, melted |
2 eggs, beaten |
1 cup cream-style corn |
1 cup commercial sour cream |
2 tablespoons grated onion |
Directions:
1. Combine all ingredients, mixing well.
2. Heat a well-greased 9-inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 400° for 40 minutes or until golden brown. Cool 10 minutes. Cut cornbread into wedges to serve.
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