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2 eggs 1/2 c. cooking oil 8 oz. sour cream 1 lb. 1 oz. can cream style corn 1 c. self-rising corn meal Beat eggs. Add oil and sour cream. Add cream corn and corn meal. Bake at 425 for 30-40 minutes. Delicious reheated the next day. Note: If you do not have self-rising meal, add 1 tsp. baking powder and 1/2 tsp. salt to all-purpose corn meal. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |