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Sour Cream Corn Bread
From Augusta Locally Grown
<p>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!</p>Source: Paula Freeman - Freeman's Mill (Entered by Stacey Freeman)
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.