Cornbread
Cornbread is one of those side dishes that causes a lot of controversy.
In some states adding sugar to your cornbread can be cause for justifiable homicide. KIDDING…well, sort of. And if you make them in a muffin tin, well then they are corn muffins, not bread. And some women would rather die than admit they didnt use a cast iron skillet to cook their cornbread in.
See…it’s controversial!!
This cornbread isn’t your traditional cornbread …like at all.
When I found this recipe in a vintage church cookbook, It was titled South Carolina Style cornbread. Being from the Carolinas, I was immediately drawn to it and I wanted to compare how it stacked up against my own .
As I looked through the ingredients, I realized that this is NOT really true cornbread. It will create a similar looking dish, but is not the real deal if you now what I mean.
I imagine this will produce a moist, almost cakey texture, it reminds me a lot of the jiffy corn souffle recipe.
ingredients needed
- 8 oz Sour Cream
- 2 eggs
- 1 cup Corn Meal
- 1/3 cup vegetable oil
- 1 can creamed corn
- teaspoon salt
directions
Preheat oven to 375
Place all ingredients into large mixing bowl. Mix well.
Pour into a well greased baking dish.
bake for 30-45 minutes until done.
