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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Cornbread Recipe

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This recipe for Creamy Cornbread is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbl. vegetable oil
2 cups self-rising cornmeal
2 cups sour cream
1/2 cup vegetable oil
4 eggs
1 (14.75 oz.) can creamed corn
1 tsp. salt
Directions:
Directions:
Preheat oven to 375º. Place the 2 tbl. of oil in a large iron skillet (11 - 12") and place in oven as it preheats. In a large bowl combine cornmeal, sour cream, 1/2 cup vegetable oil, 4 eggs, creamed corn and salt. Mix well. Pour into hot skillet and bake at 375º for approx. 40 to 55 minutes, or until golden brown.
Personal Notes:
Personal Notes:
To vary this, you can add grated cheese, chopped onions, green chiles, fresh or pickled jalapenos, steamed broccoli or cooked, crumbled bacon to batter before baking.
You can also divide the recipe in half and use a small iron skillet (8 - 9") if you're just cooking for a few people.
This is the cornbread I've made for years and years, but I felt validated one night at dinner when one of our young guests effused, "Mrs. Mauldin, your cornbread is divine!".

 

 

 

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