Sour Cream Cornbread - cooking recipe

Ingredients

1 1/2 c. self-rising cornmeal
2 eggs
1 c. cream-style corn
1 medium onion, chopped
2 Tbsp. sugar
1/2 c. cooking oil
1 c. sour cream

Preparation

Mix all ingredients well.
Grease large muffin tins and pour them about 3/4 full of batter.
Bake at 400\u00b0 for 20 to 25 minutes. Yields 16 to 18 muffins.