Bob's Sour Cream Cornbread
Source of Recipe
internet
List of Ingredients
3 Large eggs
1 1/2 cups Canned creamed corn
1 1/2 cups Sour cream, about 14 ounces
3/4 cup Corn, canola or vegetable oil
1 1/2 cups Cornbread mix or self-rising cornmeal
2 to 3 Tbsp All-purpose flour
3/4 tsp Salt
1/2 tsp Baking powder
Optional Small amount of hot chilies, finely chopped
3 Tbsp Butter, melted
Nonstick cooking spray Recipe
Cooking instructions: Preheat the oven to 425° F (218° C). This would probably be 375° F convection oven. Beat the eggs slightly in a medium mixing bowl. Stir in the creamed corn, sour cream and oil. Add the cornbread mix, flour, salt and baking powder. Stir to blend well. Spray a 9-inch skillet with an ovenproof handle with nonstick cooking spray (see Note). Pour in the batter. Place the skillet on the burner on medium high heat for 1 minute. Then place on a shelf in the upper third of the oven. Turn the oven down to 375° F (191° C) and bake for 35 to 40 minutes. Slide under hte broiler about 4 inches from the flame for 45 seconds to a minute to brown the top. Watch carefully. Brush the top with melted butter for a shiny finish.
Note: Instead of a skillet, spray a 9-inch round cake pan with nonstick cooking spray. Pour the batter into the pan and place on a shelf in the upper third of the oven. Turn the oven down to 375° F (191° C) and bake for 40 minutes. Brown under the broiler as above and brush with melted butter.
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