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Sour Cream Corn Bread

From Augusta Locally Grown

<p>This is the corn bread you may have sampled at the Freeman&#8217;s Mill tent at the Riverwood Local Fest! It is easy to make, leftovers can be frozen and re-heated, and it turns out moist and delicious every time!</p>
Source: Paula Freeman - Freeman's Mill (Entered by Stacey Freeman)
Serves: 12-16 servings

1 cup Freeman's Mill Self-Rising Corn Meal
2 eggs, slightly beaten
1/2 cup vegetable oil
1/2 cup fresh or canned cream corn
1 cup sour cream

Step by Step Instructions
  1. Preheat oven to 400 degrees. Mix 1st four ingredients well.
  2. Fold in sour cream and mix well.
  3. Pour mixture into a lightly greased 9x9 pan, and bake at 400 degrees until golden brown, about 25 minutes. Cool 5 minutes before cutting.