Corny Cornbread
Source of Recipe
Lorna Elvert - Greenville
List of Ingredients
1/2 c. vegetable oil, plus 1/4 c. for greasing pan
1 c. self-rising cornmeal
3/4 c. self-rising flour
1 c. cream-style corn (see cooks note below)
2 eggs
1 c. sour cream
1 c. grated sharp cheddar cheese (optional)
1/2 tsp. cayenne pepper (optional)
Recipe
Preheat oven to 375 degrees. Generously season a cast iron skillet with up to 1/4 c. vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
*Cooks note: frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
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