Creamed Corn and Sour Cream Cornbread
The best cornbread is prepared in an iron skillet because they retain a nice, even heat. This will give you the crispy crust that makes cornbread so good. If you don’t have an iron skillet you can prepare this recipe in a 9 x 15 glass baking dish. Just be sure to spray it with cooking oil to keep the cornbread from sticking.This recipe is certainly not traditional, but it sure is good.
14 oz can of cream-style corn
16 oz of sour cream
4 eggs
1/2 cup vegetable oil
2 cups self rising corn meal
4 teaspoons baking powder
2 tbs. vegetable oil for skillet
Pre-heat your oven to 450 degrees F. Grease a 12-inch skillet with 2 tablespoons of cooking oil. Place the skillet in the oven to heat it up. This will give your cornbread a nice, crispy outer layer. It should take about 10 minutes to get the skillet hot. In a large bowl mix all the ingredients together. Pour the batter into the hot skillet. It will sizzle as it goes in. Return the skillet to the pre-heated oven and bake for 30 to 35 minutes or until golden brown. Makes about 12 servings.
A 4 oz can of diced green chiles is also a good addition. You might want to add 1/4 cup flour with it.
