by Beth Slocum
1 c. corn meal
1/2 tsp. salt
2 eggs
1 (8 1/2 oz.) cream corn
1 small carton sour cream
1/2 c. oil
Heat greased pan to 400°. When hot pour in mixture and bake at 400° for 25-30 min. Makes 24 miniature muffins or 12 large.
Beth’s Cornbread
Leave a Reply
You must be logged in to post a comment.