CREAM-STYLE CORN BREAD
Yield: Approximately 6 Servings
2 tablespoons butter
3 extra large eggs, beaten
1/2 cup vegetable oil
1 cup sour cream
2 cups cooked corn kernels
1 cup self-rising cornmeal
||Preheat oven to 350*F.
||Melt butter in an iron skillet. Combine remaining ingredients and pour into the hot skillet with the butter.
||Set skillet into the oven to bake 20-30 minutes, or until set. Slice into wedges to serve.
Note: This is a typical southern recipe originally made with bacon grease instead of butter.