Servings: 8 servings
Prep Time: 5 min
Cook Time: 30 min
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
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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!