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Sour Cream Cornbread

Trisha Yearwood
  • 40 minutes
  • Serves 8

INGREDIENTS

1 15 ounce can

Creamed corn

3

Eggs, large

1 1/4 cups

Self-rising buttermilk cornmeal mix

1

Cooking spray

1/4 cup

Vegetable oil

1 cup

Sour cream