Title: Sour Cream Cornbread
Categories: Breads
Yield: 1 Servings

1 c Self rising cornmeal
1/3 c Self rising flour
1/2 c Oil
1 c Cream style corn
2 Eggs
1 ct 8 oz. sour cream

Mix all ingredients and bake at 450 degrees about 20 minutes. Makes 12
large muffins or 1 large skillet. Randy Rigg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini