Glenn Autry's recipe for cornbread makes a perfect side and comes hot out of the oven, not the frying pan.

Nana’s Cornbread

• 3 eggs
• ½ cup corn oil
• 2 boxes corn muffin mix
• 1 tablespoon salt
• 1 (15½-ounce) can cream-style corn
• 1 (8-ounce) container sour cream

Blend together the eggs and oil. Add the remaining ingredients, and mix well. Bake in a greased and floured 8-inch x 11-inch pan for 35 minutes at 350º.

Additional recipes from North Carolina Elks: Our Favorite Recipes that appeared originally with this one:
Cream Cheese Pie Squares
Moravian Chicken Pie

To purchase a copy of North Carolina Elks: Our Favorite Recipes, call (919) 777-8724, or visit any Elks Lodge.