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.

SOUR CREAM CORNBREAD

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.