Sour Cream Corn Bread Recipe
There is nothing like a good corn bread recipe, plus there are recipes of all flavors. There is buttermilk cornbread, sweet cornbread, blue corn cornbread, crackling cornbread, and many others. This recipe is one of my favorites. It’s made from cream style corn and sour cream. If you tried this recipe you won’t think of cornbread in the same way. Credit for this recipe goes to John Willingham’s world champion barbecue cookbook.
Ingredients
- 1 3/4 cups yellow or white stoneground cornmeal
- 3/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup of sour cream
- 1/2 cup cream style corn
- one small onion, chopped
- 2 tablespoons bacon grease
Directions
- Preheat the oven to 375°F
- In a bowl, mix together the cornmeal, oil, and eggs.
- Blend the sour cream corn and onion in a food processor. Mix it up until it is smooth.
- Stir in corn meal mixture.
- Using a 10 inch cast-iron skillet grease the pan with the bacon grease.
- Now heat the skillet in the oven or three minutes.
- Wait until the skillet is very hot.
- Remove the skillet from the oven and place on top of stove.
- Pour the batter in the hot skillet immediately.
- Bake this for 35 to 40 minutes. Check for doneness with a tooth pick.
- Serve it hot.
Enjoy!
Return from this page to Barbeque Side Dishes page
Return from this page to Backyard Smoker Barbeque Chef home page
Eat Cookies, Lose Weight! It’s that Simple!
