Sunday, August 8, 2010
I think I probably have made some corn bread on this blog before and you might be thinking why make another. The reason why is that this particular version of cornbread should be called, "Moist for Days Cornbread" (not that it would necessarily last that long). The name really says it all.
We enjoyed this cornbread with pulled pork that I bought from the Dinosaur Barbeque, along with some cole slaw, corn on the cob and baked beans (what a feast). A delicious Southern style meal that just can't be beat. Sure to please.
Moist for Days Cornbread
Recipe adapted from one of those handy little recipe books that are usually found by the cash registers. This one is called, The Work Basket, February 1982.
1 can creamstyle corn
1 cup or 8 ounces sour cream
1 cup self rising cornmeal
1/2 cup corn oil
Mix all ingredients thoroughly. Pour into hot greased skillet, Bake for 45 minutes at 400F.