Pimento Cheese Cornbread

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click here 2 cups self- rising Martha White cornmeal
1 cup Mayfield milk
1 egg
1 4 oz. jar of pimentos
1 4 oz. container of sour cream
2 cups shredded cheddar cheese

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Preheat oven to 425. Measure all ingredients into mixing bowl. Stir until smooth. Pour into hot, greased cast iron skillet for 15-20 minutes or until golden brown