Delicious cornbread recipe from an old Favorite Southern Recipes cookbook I found at an auction.
1 cup self-rising corn meal
1 cup sour cream
1/2 cup vegetable oil
1 8-ounce can yellow cream-style corn
Combine all ingredients and pour into a lightly buttered 8-inch casserole dish. Bake at 350 degrees for 35-40 minutes or until golden brown.
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