Cornbread with Fresh Corn

Cornbread with Fresh Corn

2 eggs-beaten

1/2 cup Wesson oil

1 cup self rising cornmeal (I like Hodson Mill all Natural)

1 cup of fresh corn (cooked and cut off cob)

1 cup sour cream

1/4 tsp. salt

Preheat oven to 400 degrees. Grease a loaf pan. Beat eggs and oil in large bowl. Add in the remainder of the ingredients and mix lightly. Bake in 400 degree oven 35 minutes. Cool 15 minutes on rack. Remove from pan and enjoy!

This entry was posted in News. Bookmark the permalink.