Sour Cream Cornbread
(From Donna W. 8/1985)
1 pkg. cornbread mix
1 egg, beaten
1 Tablespoon shortening, melted
1/2 cup cream style corn
1/2 cup sour cream
1 cup grated cheese
1 can green chilies
1 hot skillet, pre-heated in oven
Pour package of cornbread mix into a medium size mixing bowl. Add beaten egg. Mix thoroughly with a fork.
Add: melted shortening, cream corn, sour cream and mix well.
Mix grated cheese and green chilies together. Add 1/2 of this mixture to the cornbread mixture and mix well. Spoon half of cornbread mixture into a hot skillet. Spread evenly; spoon remaining cheese/chili mix and then spoon other half of the cornbread mix over the cheese/chili mix.
Bake: 300 degrees 40 minutes
Enjoy!
Granny Ann
Granny Ann's
Bread Section
TIPS:
How to make buttermilk when you don't have any or don't use buttermilk daily.
USE 1 Tablespoon of lemon juice or vinegar plus sweet milk to make 1 cup (let stand for 5 minutes before using)
NOTE:
The pre-packaged cornbread mixes are very good and they are quick & easy to fix in a pinch. Just try different brands until you find one you like. Of course, nothing is as good as homemade cornbread.
