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Country Kitchen
January 1, 2011 Previous Recipe | Next Recipe
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EULANE'S DANISH
PECAN PIE MINI MUFFINS
QUICK AMBROSIA SALAD
SALMON CROQUETTES
SPAGHETTI PIE
MY FAMILY CORNBREAD DRESSING
TOMATO RELISH
WHOLE BAKED CHICKEN
REAL CORNBREAD
TINY TOTS BISCUITS
COPPER PENNIES
MY ROAST BEEF
OLIVE DIP
REAL CORNBREAD

1 (8-ounce) container sour cream
1 (8-ounce) can yellow cream-style corn
2 eggs
1/2 cup cooking oil
1 cup self-rising meal
2 teaspoons baking powder

Pour small amount of grease or oil (bacon grease is best) into a 10-inch iron skillet. Put skillet in oven and preheat oven to 400 degrees. Combine sour cream, corn, eggs and oil; beat well. Mix meal and baking powder; stir into corn mixture. Remove skillet from oven and drain off the excess grease. Pour cornbread mixture into skillet and cook for 30 minutes.





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