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