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Dear Chef - I have enjoyed your recipes for 3 years and never contributed myself. My name is Sharon and I live in Cullman, Alabama. I am the mother of three teenagers who keep me very busy, thus making easy, fail-proof cooking a necessity. After 13 years of full-time mothering, I started a website design business right from my home and enjoy it thoroughly. It allows me to be mom, wife, working woman, and friend while I am doing something I love and earning money at it! I've even gardened this summer. And you can't have fresh veggies without a good cornbread recipe. This recipe for corn bread, a definite southern delicacy, is incredibly easy and moist. Hope you all enjoy... I guarantee there will be no leftovers!

1 small can creamed corn (8 oz.)
1 cup sour cream
1/2 cup oil (canola is my preference)
2 eggs
1 cup self-rising corn meal
1 t. salt

Mix all ingredients together. Pour into an preheated greased iron skillet. Bake at 350 for 40-50 minutes. Enjoy!

Note: Fat-free sour cream doesn't work. However, you can used light sour cream for the same results.

Lightkeeper's Note: This recipe is from the fantastic and fabulous "World Wide Recipes Ezine." You can subscribe by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com or by visiting their website at http://www.worldwiderecipes.com. You won't regret it!

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