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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A scrumptuous, soft cornbread that isn't crumbly. My favorite...I could make a meal on this alone! A neighbor served this to me and I just HAD to have the recipe. Ingredients:
1 cup self-rising cornmeal |
1/2 cup canola oil |
8 ounces sour cream or 8 ounces nonfat sour cream |
1 (16 ounce) can creamed corn |
1 eggs or 1/4 cup egg substitute |
1/4-1/2 cup canned diced jalapeno (optional) |
Directions:
1. Preheat oven to 425 degrees.
2. Spray 8-inch square casserole dish with non-stick cooking spray.
3. Mix all ingredients together.
4. Pour into prepared pan.
5. Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
6. Cut into nine squares.
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