Snacking Corn Bread
This easy cornbread is no fuss and no leftovers.
- 2 large eggs
- ½ cup vegetable oil
- 1 8-ounce container sour cream
- 1 7-ounce can creamed corn
- 1 cup cornmeal mix
Preheat the oven to 375 degrees F.
Coat an 8-inch square pan with cooking spray.
In a large mixing bowl, combine the eggs, oil, sour cream and corn, stirring well to mix.
Add the cornmeal and stir until thoroughly mixed.
Pour batter into the prepared pan and bake for 35 minutes or until lightly browned around the edges.
- Cornmeal mix is corn meal with salt and leavening already mixed in&meash;a nice shortcut for the cook (i.e., you!).
- A heavy baking pan instead of a glass baking dish will ensure crustiness (and who doesn't love crusty bread?).
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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