Okay, Listen Here

Okay, Listen Here

Friday, August 24, 2012

Recipe Friday: Sour Cream Cornbread

I just got back from Scotland, where I spent two and half weeks. It was a great trip. I ate a lot. Fortunately, I also walked a lot. There was bread galore: wholemeal toast, tattie scones, regular scones, and bread I do not know the name of.

There was no cornbread. Now, mind you, I am not complaining about what I didn't have. If I had expected ice in my drinks, Diet Mountain Dew, and cornbread, I would have stayed home.

Still, home is good. And if cornbread is good, this is the best in the world. I know it's almost a sacrilege, but I bake this in a nine inch glass pan because I don't have  iron skillet the right size. I suppose it could be muffins, but I don't really like to fool with muffins. It's a mystery why not.


1 c. self-rising corn meal
1/2 c. melted butter
1 cup of cream style corn
1 (8 oz.) carton sour cream
2 eggs, beaten
one small onion, finely grated (optional)

Combine all ingredients Pour into 8-9 inch greased pan. Bake at 400 degrees for 30 minutes.


  1. Me too! I'll definitely be trying this since there's no flour in it. Yum....I may try it today! It'll go great with the squash and pot roast on the menu, don't you think? :D