AUTAUGA COUNTY – Sour Cream Cornbread
1 cup self-rising cornmeal
1/2 cup salad oil
1 small can cream style corn
1 8-ounce carton sour cream
Mix meal, oil, eggs and corn thoroughly. Fold in sour cream. Pour into greased muffin tin and bake at 450 F for about 20 minutes. Test in the middle of bread with toothpick to be sure it is done.
-Catherine Wood, Autauga County