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Source: Stop and Smell the Rosemary

Cornbread Davis
This is a soft cornbread!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 cup cornmeal
1 heaping teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 1/2 ounces) cream style corn
2 eggs, beaten




Preheat oven to 400 degrees F. Place a greased 8-inch iron skillet or muffin pan in hot oven while mixing batter. (Greasing pan with bacon drippings adds extra flavor.) Combine cornmeal, baking powder, salt, and baking soda. Add sour cream, corn, and eggs; mix thoroughly. Pour into hot pan and bake for 20 to 25 minutes or until golden brown.
Variation: For jalapeno cornbread add one can (4 ounces) chopped green chilies and chopped jalapeno pepper to taste.





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