Ingredients:
2 eggs
1 cup cream-style corn, see Cook’s Note*
3/4 cup self-rising flour
1 cup self-rising cornmeal
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup sour cream
1 cup grated sharp cheddar, optional
1/2 teaspoon cayenne pepper, optional
Directions
Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup 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.
* Cook’s Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
Recipe courtesy Paula Deen
Servings: 8 servings
Prep Time: 5 min
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Savannah Country cookbook
Ratings for this Entry:
Submitted on November 11, 2009
This recipe is a hit in my house! Everybody loves it! Canned cream-style corn works just fine and I always add the cheddar.
Submitted on February 2, 2009
