Sour Cream Corn Bread

Sour Cream Corn Bread


(4 votes) 4 4

Solve the problem of dry corn bread with the moistening effect of sour cream and creamed corn.

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Serving Size / Yield

10 Servings


  • 1 C. self rising corn meal
  • 1 C. cream style corn
  • 1 (8 oz.) carton sour cream
  • ½ C. vegetable oil
  • 3 eggs, well beaten

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Mix all ingredients together in order given; pour into a hot, greased 10 inch iron skillet. Bake at 400 degrees for 30 minutes or until done and browned well. Cut into squares to serve. Yield: 10 servings. 

Reviews (1)

  • If you don't have these skillets, heat a 8"sq baking pan in oven, letting the shortening (about 1-1/2 tsp) melt in it - then bake as described - comes out great!

    Flag as inappropriate Rebecca007  |  October 16, 2008

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