3.17.2012

papa's sour cream cornbread

My grandfather makes the best cornbread in the world. We've been eating it like crazy in our house for a couple weeks now. It's an easy, easy recipe, and it makes the most moist cornbread muffins I've ever had.

You can leave out the jalapenos to make it less spicy, but we love them. There's just the right amount of bite to the muffins with the jalapenos in them.

Thanks for sharing your recipe with us, Papa! We love you!!

Sour Cream Corn Bread

1 c. self-rising corn meal
1 stick margarine or butter
8 oz. sour cream
8 1/4 can cream corn
2 eggs, well beaten
1/2 medium onion, chopped
1 1/2 T diced jalapeno peppers

Preheat oven at 350*.
Melt margarine or butter in an iron skillet for pan of cornbread. Coat the pan with the melted butter.
For muffins, melt the butter and add to ingredients then mix.
Mix all ingredients until well blended. Pour into iron skillet or muffin pan.
Bake at 350* for 30 minutes.

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3 comments:

  1. Whitney, Can you clarify the can of cream corn amount in recipe. It says 1 8 1/4. Thanks!
    Sincerely, Tiffany (work with your mother)

    ReplyDelete
  2. Nevermind... the photo with your grandfather's recipe says 8 1/4 oz, I get it know. :)

    ReplyDelete
  3. There you go- I fixed it anyway! It's one 8.25 oz. can. :)

    ReplyDelete