This sour cream cornbread is something that my Aunt Vel is usually asked to bring. Aunt Vel is an amazing cook and I have never eaten anything she cooked that wasn't delicious. There have been some things I thought I didn't like and after I ate hers, I decided I did...like tuna casserole. When I was a kid, I was staying with her for a day and she made tuna casserole. I didn't particularly like tuna then and in a casserole...no way! She told me to just taste and when I did, it was one of the best things I had ever eaten in casserole form! That is just how all of her dishes are. She also makes fried corn that is better than any I have ever eaten. Here is what you need for this cornbread:
1 1/2 cups self rising corn meal
1 cup sour cream
2/3 cup oil
1 small can cream style corn or 1 cup
Combine all ingredients well. Grease a 12 cup muffin pan with oil. Place the muffin pan with the oil in it in a preheated 350 degree oven to get the oil in the muffin cups hot (about 5 minutes). Carefully remove muffin tin and pour cornbread mixture into each cup up to the edge. This cornbread does not rise up as much as regular cornbread so you can fill the cups to the top. Bake for about 30 minutes or until nice and brown. Remove from the oven and let it sit for about 5 minutes before removing. It comes out easier if you wait this amount of time.
You can bake this in an iron skillet or any other sort of pan you make cornbread in. We just usually do the muffins with this recipe.
Aunt Vel's Sour Cream Cornbread!