It’s absolutely going to be a cold wet weekend and if chili isn’t on your menu, you might want to reconsider. But even if you are leaning in a different direction, you should give this cornbread recipe a try. When my soon-to-be daughter-in-law offered to bring cornbread to our mostly pot luck Thanksgiving dinner I was just charmed to pieces. I love cornbread and was so happy to have it included in the line-up. What I didn’t know was that this was Lauren’s prize-winning cornbread recipe that landed her the grand prize in her 4H cooking competition in middle school. Over the years I’ve experimented with all kinds of cornbread recipes, but this is the best yet, and probably the easiest. I had to play around a little because the grocery store didn’t have self-rising cornmeal, but that’s an easy fix – I’ll include it in the recipe. Buttermilk is a usual suspect in cornbread, but this recipe has sour cream, even better. Then there’s the creamed corn with a little bit of a sweet taste to round it all out. If you don’t have an iron skillet for baking, any baking pan will do. Getting the skillet (or pan) hot first gives the cornbread a nice crispy bottom. Next day leftovers warmed in the oven with a little butter and honey make a fine way to start the day. My son definitely won a prize when Lauren said yes and now you can have her prize-winning recipe. Dare I say it – okay I will – It’s a win-win for everyone! Enjoy!
Ingredients
1 cup self-rising cornmeal (I used regular cornmeal from Green Door Gourmet and added 2 tsp baking powder and ½ tsp salt to create self-rising cornmeal)
2 eggs
½ cup oil (I used canola)
½ cup sour cream
14 oz can white cream style corn
Butter or cooking spray to grease pan
Directions
Preheat oven to 400 degrees.
Put skillet or pan in the oven to heat while mixing ingredients.
In a large bowl thoroughly combine all ingredient except butter or cooking spray.
Remove hot skillet or pan from oven and add 1 Tbsp of butter to melt, tilting pan to include sides. (Or spray with cooking spray.)
Pour in cornbread mixture and bake for 25 minutes.
