Return to Franklin Kitchen
By: Tim Bleichroth
This recipe is from deSha's Restaurant in Lexington, KY.
It is a regional favorite in eastern Kentucky, but finds it's way to all parts of the country.
3 cups self-rising cornmeal
1/3 cup sugar
1 1/2 cups vegetable oil
3 cups sour cream
2 2/3 cups cream-style corn
Combine all ingredients in order listed; mix well. Pour into a greased 9-inch-x-13-inch pan.
at 350 degrees for approximately 30 minutes. Makes 12 squares of cornbread.
1 1/4 cups butter, softened
1/2 cup honey
Mix softened butter and honey together. Serve with warm cornbread.