Corny Cornbread

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

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.

Yield: 8 servings
Preparation time: 5 minutes
Cook time: 30 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen