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2 c. self-rising corn meal 2 eggs 1 c. sour cream 1 (8 oz.) can cream-style corn 1/2 c. oil 1 small onion, grated Combine corn meal, eggs, oil, sour cream, corn and onion in bowl; mix well. Pour into greased cast-iron skillet. Bake at 350 degrees for 30 to 35 minutes or until bread tests done. Yields 8 servings. 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. |