The National Cornbread Festival
South Pittsburg, Tennessee

Sour Cream Cornbread - Cornbread Alley 2002

1 ¼ C Martha White Self Rising Cornmeal

2 Tbs Baking Powder

1 C Cream Style Corn

1 8 oz carton Sour Cream

2 Eggs

½ C Corn Oil

Combine corn, sour cream, eggs and corn oil. Mix well. Combine corn meal and baking powder. Stir into corn mixture. Pour into a greased 10-inch iron skillet and bake at 400 degrees for 30 minutes or until golden brown.