Corny Cornbread

Paula Deen

Recipe courtesy Paula Deen

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 22 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
8 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 22 reviews

  • on September 03, 2011

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    Delicious and moist cornbread. Whenever I make it everybody asks for the recipe. I like a sweet cornbread so I always double the recipe and add a cup of sugar. Great every time.

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  • on August 21, 2011

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    nasty!!! cornbread was way to moist. my family did not enjoy it at all.

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  • on June 26, 2011

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    This was an OK recipe. Very moist cornbread. Maybe could have used a bit more sugar. Not sure I'll make again, but it was OK. Had better, had worse.

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