Lightly grease a 13\"X9\" pan.
Preheat your oven to 375 F degrees.
Beat eggs until light, then add the oil and the salt.
Continue to mix this together and add the creamed corn, the sour cream and finally, the muffin mix.
Pour mixture into the prepared pan and place in the oven.
Bake for 35 minutes.
Add extra taste to the recipe using some of the following if you wish: 1 small can diced (and drained) geen chilies, 1/2-3/4 cup grated cheese (Monterey Jack or medium cheddar work well).
Whisk together oil and sugar until well blended.
Add eggs, 2 at a time, and beat well after each addition.
Whisk in sour cream and milk.
Add dry ingredients and beat just until blended.
Let batter rest for 15 minutes.
Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!
Melt margarine over low heat and let cool.
Combine cornbread mix, sour cream eggs and stir well.
Add both cans of corn and the cooled melted margarine and stir well.
Pour all into a greased casserole dish.
Bake at 350 degrees until top is golden brown and toothpick comes out moist but clean (approx. 30 minutes in a 3 - 4 inch casserole).
This recipe is best in a deep dish, but can use a 9 x 13 pan (approx. 20 minutes).
This should be more moist than corn bread...do not overcook.
nd gently fold in the sour cream. Shape the dough into a
O MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla in
Beat 2 minutes.
Add sour cream and beat well.
Add
Preheat oven to 375.
Melt butter in the bottom of a 9x13\" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
Pour batter into the 9x13\" pan with the melted butter in the bottom. Do not stir!
Bake for 45 minutes, until golden brown on top and around the edges.
pray and set aside.
Cream together softened Butter and Sugar
he vanilla extract into the sour cream.
If your mixer has
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
acon and 1/4 cup sour cream.
Mix until combined.
Preheat oven to 425 degrees Fahrenheit.
Mix together beaten eggs, milk, sour cream, creamed corn, honey, and cheese.
Add in Jiffy mix boxes.
Pour batter into greased loaf pans. (do not fill to top!).
Bake in oven 25 min or until toothpick inserted comes out clean.
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.
rior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate
Mix potatoes, mayonnaise, sour cream, bacon, green onions, eggs, celery, and dressing mix. Add equal parts of more mayo and sour cream if not moist enough. Put in bowl, chill. Top with bleu cheese and black olives. (They can be optional).
This recipe also makes a great chicken or turkey salad, substitute the potatoes with the meat, and add some chopped pecans or almonds.
Combine corn, sour cream, eggs and oil. Beat well. Combine cornmeal and baking powder. Stir to mix. Add to corn mixture and stir well. Pour into greased 8 x 8-inch dish or pan. Bake at 375\u00b0 for 30 minutes or until done. Let set for at least 5 minutes before cutting. This recipe may be doubled for a 13 x 9-inch dish or pan.
Cornbread:
(3 cups sour cream is 1 1/2 containers of the 16 ounce containers).
(2 2/3 cups is about 2 cans of the 14 ounce cans).
Combine first 6 ingredients in order listed, mix well.
Pour into greased 9 x 13 inch pan.
Bake at 350 degrees for approximately 45 minutes. May take up to 50 to 55 minutes - so you will need to watch it.
Make 24 squares of cornbread.
For honey butter: Mix soften butter and honey together. Serve with warm cornbread.
inch bundt pan.
Cream butter, vanilla and sugar until
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
dding the next. Beat in sour cream until smooth.
Gradually stir