 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a very old recipe that belonged to my husband's grandmother, Meemaw. It's a no-fail recipe, and an absolutely delicious accompaniment to any dinner. Ingredients:
1 cup self-rising cornmeal |
8 ounces sour cream |
1 (15 ounce) can cream-style corn |
3 large eggs, lightly beaten |
1/4 cup oil |
Directions:
1. Put oil in large cast iron skillet. Place in oven, and turn oven on to 400 degrees. Allow skillet and oil to preheat to 400 degrees along with the oven.
2. While skillet heats in oven, mix together corn meal, sour cream, cream-style corn, and eggs.
3. When oven is preheated, remove hot skillet and carefully pour mix into sizzling oil. Shake handle to level out the batter.
4. Bake for 25-30 minutes, or until golden brown.
5. Cut and serve.
|
|