These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Sour Cream Corn Bread
<p>This is the corn bread you may have sampled at the Freeman’s Mill tent at the Riverwood Local Fest! It is easy to make, leftovers can be frozen and re-heated, and it turns out moist and delicious every time!</p>Source: Paula Freeman - Freeman's Mill (Entered by Stacey Freeman)
Serves: 12-16 servings
Step by Step Instructions
- Preheat oven to 400 degrees. Mix 1st four ingredients well.
- Fold in sour cream and mix well.
- Pour mixture into a lightly greased 9x9 pan, and bake at 400 degrees until golden brown, about 25 minutes. Cool 5 minutes before cutting.
Back to Recipe Listings
Click here to go back to the recipe listings