Sour Cream Cornbread
- Cooking spray
- 1 1/4 cup self-rising buttermilk cornmeal mix
- One 15-ounce can creamed corn
- 1 cup sour cream
- 1/4 cup vegetable oil
- 3 large eggs
1. Preheat oven to 230°C. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
2. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010