All Time Favorite Sour Cream Cornbread
|Canned creamed corn||1 1⁄2 Cup (24 tbs)|
|Sour cream||14 Ounce (1.5 Cups)|
|Corn oil||3⁄4 Cup (12 tbs)|
|Cornbread mix/Self-rising cornmeal, slightly packed||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Non-stick cooking spray||1 1⁄2 Tablespoon|
|Butter||3 Tablespoon, melted|
Preheat the oven to 425°F.
Beat the eggs slightly in a medium mixing bowl.
Stir in the creamed corn, sour cream, and oil.
Add the cornbread mix, salt, and baking powder.
Stir to blend well.
Spray a 9-inch skillet with an ovenproof handle with nonstick cooking spray
Pour in the batter.
Place the skillet on a burner over medium-high heat for 1 minute.
Then place on a shelf in the upper third of the oven.
Reduce the oven heat to 375°F, and bake for 35 to 40 minutes.
Slide under the broiler, about 4 inches from the heat, for 45 to 60 seconds to brown the top.
Brush the top with melted butter for a shiny finish