The Soup Diva

Yes, I have several cornbread recipes already on the blog. But this one is ohhhhh so good! I adapted it from the recipe given to me by a lady at a local Episcopal church where we attended a Lenten lecture series, which included a soup and salad (and cornbread) supper.

• 3 cups self-rising cornmeal mix
• 1 cup sour cream
• 1 stick butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 tsp salt

Spray square baking dish or cast iron skillet. Stir all ingredients together and pour into dish. Bake at 400⁰ (375 for dark pan or convection oven) and bake 20 minutes or until golden brown.