Photo: Corny Cornbread Recipe
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 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.
*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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By MartiCollins
on September 29, 2012
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I was afraid that I wouldn't like this recipe, since it called for creamed corn. I was afraid that it would be too sweet, and I HATE sweet cornbread :. However, it wasn't too sweet at all. I added chopped green onion, put in 1/4 t. of the pepper, and used the cheese. Wonderful with stew, soup, beans, or just by itself. YUMMY.
By macfoodie
Cerritos, CA
on September 03, 2012
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I LOVE this as does my family! In my area, I cannot get frozen creamed corn, so unfortunately, I have to make my own. Despite the extra steps, it is well worth it. I have even altered the recipe for various reasons, and it's still delish. Adults seem to really like the cayenne pepper- kids, not so much. Unlike some others, I do NOT like sweet cornbread which is more like corn muffins. This is the same taste I remember from my childhood, only BETTER!!!
By rachelkboyd
Memphis, TN
on January 03, 2012
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If you follow this recipe correctly *it is essential to cook cornbread in an iron skillet*, then this will be the BEST CORNBREAD you have ever tasted. It is crisp on the outside and perfectly moist on the inside. I would recommend adding a little extra cayenne for a kick, and although it says the cheese is 'optional', you should add it!
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