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Sour Cream Cornbread

Sour Cream Cornbread makes a terrific accompaniment to either Red Beans and Rice (our previous tip) or our next tip's Chicken and Seafood Gumbo. This bread isn't dry and crumbly, like some cornbreads; instead it's moist and flavorful, with whole-kernel corn scattered through. And, because it's based on a corn muffin mix, it's quick and easy to make. Serves 8-10.

1 c milk
1 c (8 oz) sour cream
2 7.5-oz pkgs corn muffin mix
1/2 c whole-kernel corn (frozen and thawed, or canned)

Preheat oven to 375 degrees. Lightly grease bottom of 9-inch-square baking pan.

Combine all ingredients in a medium bowl. Stir until well blended and all mix is moistened. Pour into prepared pan. Bake 30-35 minutes, until golden. Cool slightly before cutting.

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