Corny Cornbread

Recipe Ingredients

1/2 cup	118ml	Vegetable oil - plus
1/4 cup	59ml	Vegetable oil - for greasing pan
1 cup	62g / 2.2oz	Self-rising cornmeal
3/4 cup	46g / 1.6oz	Self-rising flour
1 cup	237ml	Cream-style corn - see Cook's Note*
2		Eggs
1 cup	237ml	Sour cream
1 cup	237ml	Grated sharp cheddar - (optional)
1/2 teaspoon	2.5ml	Cayenne pepper - (optional)

Recipe Instructions

Preheat oven to 375 degrees. 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.

This recipe yields 8 servings.

* 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.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B11) - from the TV FOOD NETWORK

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