This recipe has been around in my family for a while but is rarely ever made. Why? I don’t know but maybe it’s because we love my mom’s regular ol’ cornbread just fine! How do I describe this deliciously moist cornbread? Well, it is just that. It is moist beyond belief and it has these wonderful little morsels of corn throughout the bread that puts it over the top!
I made a meal of it with a side of kale. Let me just say, this is my kind of meal. Try this cornbread for something different. You will not be disappointed!
SOUR CREAM CORNBREAD
1 small carton sour cream
1 cup self rising cornmeal
1/2 cup oil, divided (1/2 in skillet)
1 small can of cream style corn
Preheat oven to 450F. Grease an iron skillet with 1/2 of the oil. Mix all ingredients together and pour into the greased skillet. Bake 35 minutes.
large bunch of kale
Heat oil with garlic in skillet. Add kale and toss to coat well. After it has sauteed for a few minutes, sprinkle with salt and cover to let it steam a little, to desired tenderness.