Ingredients
SERVINGS: 1 9-inch round Loaf(s)
- 3 large eggs
- 1½ cups canned creamed corn
- 1 ½ cups sour cream
- ¾ cup corn, canola or vegetable oil
- 1½ cups self-rising cornmeal mix
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons melted butter
Instructions
Preheat oven to 425°F. In a medium mixing bowl, beat eggs slightly. Stir in creamed corn, sour cream and oil, cornmeal, salt and baking powder. Stir together.
Coat a 9-inch skillet with an ovenproof handle with vegetable oil.
Place skillet on a burner over medium-high heat for 1 minute.
Pour batter into pan. Place in oven, reduce temperature to
375°F. Bake for 35 to 40 minutes. Then set the oven to broil.
Place cornbread 4 inches from heat for 45 to 60 seconds. Brush top with butter for a shiny finish.
Recipe adapted from Cookwise by Shirley O. Corriher.
