MONTGOMERY COUNTY – Sour Cream Cornbread

Ingredients

3 eggs, beaten
1 8.25-ounce can cream style corn
1 cup sour cream
1 1/2 cup Martha White buttermilk self-rising cornmeal
1 stick butter, melted
1/8 cup water, if needed
Pinch of salt
1 cup frozen corn niblets, thawed

Preparation

Preheat oven to 350 F. Mix beaten eggs, cream style corn and sour cream. Add cornmeal, salt and melted butter. Add water if needed. Stir in corn niblets. Put batter in greased muffin tin using ice cream scoop. Cook for 40 minutes.
-Frances Ard, Montgomery County