Cornbread

Recipe written by Roosevelt Lewis

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 24 servings

Ingredients:

• ⅓ cup oil
• ½ cup white sugar
• 2 eggs
• ½ teaspoon salt, optional
•  ¼ stick melted butter, at room temperature 
• 1 ¼ cup self-rising flour
• ¾ cup self-rising cornmeal
• 1 teaspoon baking powder
• ¾ cup milk
• ¼ cup sour cream
• 1 teaspoon vanilla, optional

 Directions:

	Preheat oven to 350 degrees F. Grease or line 24 muffin cups.
	In a large bowl, mix eggs, milk, sour cream, and oil. Mix in separate bowl flour, cornmeal and baking powder; salt and sugar. Blend thoroughly. Stir into dry ingredients liquid mixture. Grease muffin pans with half oil and half melted butter mixture. Pour or spoon batter into prepared muffin cups.
	Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Note: ¾ cup corn kernels, thawed, optional. Cheddar cheese and jalapeno peppers can be added too. Brush muffins with melted butter after done or ½ butter ½ honey mixture when done.