Sour Cream Cornbread

Six inches of snow + 1/4 inch of ice + below freezing temperatures = Taco Soup and this delicious Sour Cream Cornbread.

Sour Cream Cornbread
from my Mom

8 oz. sour cream
2 eggs
1 1/2 c self-rising cornmeal
1/2 c salad oil (I use just a bit less)
1 can cream style corn

Mix all ingredients, adding corn last.  Add milk if needed ( I never do).  Bake in greased muffin tins @ 350 for 25 minutes or in an iron skillet for 40 - 45 minutes, or until slightly browned on top.

Disclaimer - this is NOT a sweet cornbread, nor is it a dense one.  It is light and airy, with plenty of air bubbles perfect for soaking up obscene amouts of butter. 

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