Follow these steps for perfect results
eggs
beaten
sour cream
cream-style corn
self-rising corn meal
Preheat oven to 450°F (232°C).
Place a well-oiled black skillet in the oven to heat up.
In a bowl, beat the eggs.
Add sour cream and cream-style corn to the beaten eggs and mix well.
Gradually add self-rising cornmeal to the wet ingredients and mix until just combined.
Carefully remove the hot skillet from the oven.
Pour the cornbread batter into the hot skillet; it should sizzle upon contact.
Bake until golden brown and the cornbread sounds hollow when thumped, about 20-25 minutes.
Remove from the oven and let cool slightly before serving.
Expert advice for the best results
For a sweeter cornbread, add a tablespoon of sugar to the batter.
Add chopped jalapeños for a spicy kick.
Be sure the skillet is very hot for a good crust.
You can use melted butter instead of oil to grease the skillet for a richer flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve warm slices of cornbread in a basket lined with a cloth napkin.
Serve with chili.
Serve with pulled pork.
Serve with a pat of butter or honey.
The acidity balances the richness of the cornbread.
Discover the story behind this recipe
A staple in Southern cuisine.
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