Sour Cream Cornbread

Hazel Smith's Hot Dish Recipe of the Week

Sour Cream Cornbread

1 stick butter
1 cup cream style corn
1 cup sour cream
1 cup self-rising cornmeal
2 eggs beaten
½ medium onion, grated

Melt butter in an iron fry pan in a 350° preheated oven. Coat pan with melted butter. Mix remaining ingredients until blended. Pour remaining melted butter over batter. Mix well. Pour into hot pan and bake for 35 minutes. Good with a pot of beans!