Corny Cornbread

Recipe courtesy Paula Deen

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
30 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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Ingredients

1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn, see Cook's Note*
2 eggs
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 1/2 cup vegetable oil and remaining 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. Alternately, you can make this in muffin tins to make corn muffins, but check for doneness after 15 minutes.

*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.

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Comments & Reviews

recipe Corny Cornbread
Jamie Jacksonville, NC 12-20-2009
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Another hit from Paula!
Rated: 5 stars out of 5

So moist and so delicious! I've been using this recipes for about three years now and my family raves about it every time!
recipe Corny Cornbread
DEB Ball Ground, GA 11-04-2009
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Best Cornbread Ever!
Rated: 5 stars out of 5

My granddaughter, Christina just phoned, needed me to pull this recipe up on computer so that she could get the necessary... ingredients. Christina said it was the best cornbread ever and she's a very good cook - I taught her! Thanks, PaulaRead more
recipe Corny Cornbread
Roxane Berkeley, CA 12-31-2008
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Moisty Yumness!
Rated: 4 stars out of 5

I loved how moist this came out - even with only half the oil in the recipe! Usually, I tinker with recipes but followed... this one mostly by the book - except reduced oil, used canned creamed corn, and slightly blended the wet and dry ingredients separately before mixing all together. Also, after swirling & thoroughly coating 1/4 cup of oil in pan, poured off excess before preheating. The cheese really gives some layering to the bread. Next time, I will add a tablespoon of sugar for other tastebuds in the household - otherwise, this is easy and tasty!Read more
recipe Corny Cornbread
Donna Kansas City, MO 10-20-2006
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It should be called Cheesy Corn Bread!
Rated: 5 stars out of 5

Scrumptious! Cheesy, corn bread. It 's moist and the cheddar just sets it off. If you like this, try Paula's "The Lady &... Sons Mac."Read more
recipe Corny Cornbread
Anonymous 07-13-2006
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fluffy and buttery
Rated: 3 stars out of 5

I made corn muffins and used canned creamed corn. they turned out fluffy and buttery, but saltier than I like (even with... unsalted butter). Next time, I'll probably add some sugar.Read more
recipe Corny Cornbread
Heather Berea, KY 04-29-2006
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Heather from Berea, KY
Rated: 5 stars out of 5

This is the best cornbread that I have ever made. My family and I thank you Paula for your great recipes.