Harriet's Corn Bread

Ingredients

• ½ cup Wesson oil, plus more for greasing the pan
• 1 can (about 8 oz.) cream-style corn
• 1 cup sour cream
• 1 cup white cornmeal
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 eggs

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    382 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 81 milligrams cholesterol; 398 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat the oven to 350 degrees. Grease an 8- or 9-inch cast-iron skillet or a 3-quart heavy ceramic or Pyrex baking dish.
2. Stir together all the ingredients, then pour into a blender or food processor and process until smooth.
3. Pour into the prepared pan and bake until light golden brown and your finger does not leave an indentation, about 45 minutes.

About 1 hour