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2 eggs, beaten
1/2 cups oil
1 cup self-rising cornmeal
1 cup fresh corn, scraped from cob, with its juice
1 cup sour cream
2 teaspoons baking powder
1/2 teaspoons salt
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1) Preheat oven to 400˚F.
2) Whisk eggs and oil together in a mixing bowl. Add the cornmeal, corn kernels, sour cream, baking powder, and salt. Mix just until the dry ingredients are moistened. Don’t overmix.
3) Pour into greased 8” x 8” pan and bake for 35 minutes.
** Note: If you cannot find self-rising cornmeal, use regular cornmeal and increase baking powder to 3 teaspoons and salt to 1 teaspoon.
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