Sweet Heart Corn Bread
2 eggs 8 ounces sour cream 1/2 cup vegetable oil 1 can creamed corn (8 oz) 1 1/2 cups self-rising cornmeal In a large bowl, beat eggs. Add sour cream, oil and corn; mix well. Stir in cornmeal just until combined. Pour into a greased and flored 5 cup heart shaped baking pan or a 9 inch round pan. Bake at 425 for 20 to 25 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
