Lunch: Corny Cornbread

A Southern side dish that your family will love.

Ingredients

2 eggs
1 cup cream-style corn, see Cook's Note*
3/4 cup self-rising flour
1 cup self-rising cornmeal
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup sour cream
1 cup grated sharp cheddar cheese, optional
1/2 teaspoon cayenne pepper, optional

Instructions

Preheat oven to 375 °. 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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