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Corny Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Corny Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 Servings
$ /Serving

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, optional
  • 1/2 teaspoon cayenne pepper, optional

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product