How-To Thursday: Cornbread!

Whenever I'm invited to a family event or another event, I tend to offer to bring two things: my Angel's Rice and Cornbread. I like bringing these things because they're easy vegetarian dishes where no one misses the meat! Keep in mind, while reading this, that I tend to be a pretty inaccurate cook.. I don't own any real measuring spoons (though I intend to rectify that later today) and I tend to cook with whatever ingredients are around. This recipe has turned out fantastic multiple times, sometimes with a little extra creamed corn, or with normal canned corn replacing some of the creamed corn, or with a little less sour cream than indicated.

Ingredients:

• 1 cup self-rising corn meal
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 3 eggs or egg replacer equivalent
• 1/3 cup oil
• 1 cup sour cream
• 1 cup creamed corn

 Preheat oven to 400F. Mix all ingredients together, pour into greased pan, and bake for 30 minutes, or until browned.

It's super easy to make, and is a great side to accompany any meal!