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.
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.
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.
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.
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!
Preheat oven and skillet in oven at 400\u00b0.
Put 2 tablespoons oil in skillet before you put skillet in oven.
Combine cornmeal, flour and sugar together.
In a large bowl, mix eggs, then add sour cream, cooking oil and small can cream-style corn and pour in dry ingredients.
Mix well.
Get skillet out of oven.
Skillet should be hot by now.
Pour mixture into skillet and bake at 400\u00b0 for 30 to 45 minutes.
Add oil and meal to eggs. Stir in corn, then sour cream. Mix well. Grease skillet on the bottom and sides. Put in 400\u00b0 oven until brown on top. Cut in wedges from the skillet. Serves 8.
Preheat oven to 450\u00b0.
Mix first 4 ingredients well.
Fold in sour cream, mixing well.
Preheat skillet and pour in mixture and bake until a golden brown.
Let cool about 5 minutes before cutting to serve.
ooking spray.
Pour the Sour Cream Sauce over the rolled tortillas
Preheat oven to 400\u00b0.
In large bowl, combine flour, meal, sugar, baking powder, baking soda and salt.
In medium bowl, beat egg, milk and margarine.
Add egg mixture and sour cream to flour. Stir until blended.
Pour into baking pan and bake 20 to 25 minutes.
Preheat oven to 400\u00b0.
In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
In medium bowl, beat together the egg, milk and margarine.
Add egg mixture and sour cream to flour mixture.
Stir just until blended.
Pour mixture into an 8-inch square pan coated with vegetable cooking spray. Bake 20 to 25 minutes.
Yields 9 servings.
Mix corn meal, sour cream, eggs and oil.
Beat well.
Combine meal and baking powder.
Stir well.
Pour into greased 10-inch iron skillet.
Bake at 400\u00b0 for 30 minutes, or until brown.
Heat oven to 400\u00b0.
Combine corn, sour cream, eggs and salad oil.
Beat well.
Combine cornmeal and baking powder in a separate bowl.
Stir into corn mixture.
Pour into a 10-inch skillet and bake at 400\u00b0 for 30 minutes or until done.
Preheat oven to 400\u00b0.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
In a medium bowl, beat the egg, milk and margarine.
Add egg mixture and sour cream to flour mixture.
Stir until just blended.
Pour mixture into a greased 8-inch square pan.
Bake 20 to 25 minutes or until golden and wooden toothpick inserted in the center comes out clean.
Yield:
about 9 servings.
Preheat oven to 400\u00b0.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a medium sized bowl, beat together the egg, milk and butter.
Add the egg mixture and the sour cream to the flour mixture.
Stir just until blended.
Pour the mixture into a greased 8-inch square baking pan. Bake for 20 to 25 minutes.
Beat eggs in bowl and add 1/2 cup oil, sour cream and corn meal.
Fold in cream-style corn.
Bake in preheated skillet with a little oil in it at 350\u00b0 to 375\u00b0 until brown.
Sift flour and cornmeal together; add soda, cream of tartar, and salt.
Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
Add wet to dry ingredients and stir until combined.
Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.
Combine corn, sour cream, eggs and salad oil.
Beat well. Combine corn meal and baking powder.
Add to corn mixture.
Pour into greased 10-inch iron skillet.
Bake at 400\u00b0 for 30 minutes.
Preheat oven to 425\u00b0.
Mix meal, oil, eggs and corn together. Fold in sour cream and cheese.
Bake in greased 9
x 13-inch pan for 40 to 50 minutes or until brown.
Combine corn, sour cream, eggs and oil; beat well.
Then combine cornmeal and baking powder.
Stir into corn mixture.
Pour into a greased 10-inch iron skillet and bake at 400\u00b0 for 30 minutes or until done.
Makes 8 servings.