Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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Credit: © Abby Hocking

Recipe Summary test

active:
30 mins
total:
30 mins
Yield:
6 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.  In a mixing bowl blend well cornmeal, baking powder and salt. In a mixing bowl, whisk together eggs, sour cream, creamed corn and oil. Combine the dry and wet ingredients, incorporate well.

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  • Heat a 10 inch cast iron skillet over medium heat with 2 tablespoons oilOnce 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.

Notes

Delicious warm and reheated. Keep stored in airtight container refrigerated.

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