Mexican Cornbread
By: Vera Duvall – Odds ‘N Ends Homemaker Club
Sharing Our Best Cookbook
1 ½ c. self-rising cornmeal
1 sm. can creamed corn
2 eggs
½ c. oil
8 oz. sour cream
½ c. medium salsa
Mix all ingredients together. Bake in greased muffin pans or hot greased cast iron skillet. Bake at 450 degrees until brown, about 15 minutes.
