Description
Bake for 20 minutes or until center is set and cornbread comes away from the sides of the skillet. Allow to cool, slice and serve.
Ingredients
- 2 cups cornmeal, ground fine-medium
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 eggs, whole
- 1 cup sour cream
- 1 cup creamed corn
- 5 ounces vegetable oil, plus 2 tablespoons for cooking cornbread
Directions
- powder and salt. In a mixing bowl, whisk together eggs, sour cream, creamed corn and oil. Combine the dry and wet ingredients, incorporate well.
- Heat a 10 inch cast iron skillet over medium heat with 2 tablespoons oil. Once oil is hot pour in cornbread batter, the mix should bubble in the pan slightly and create a crust. Cook 2 minutes; remove from heat and place in oven.
- Bake for 20 minutes or until center is set and cornbread comes away from the sides of the skillet. Allow to cool, slice and serve.
