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.

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