Updated January 13, 2012
Sour Cream Cornbread
Serves 6 to 8 depending on size
3 large eggs, beaten
1-1/2 cups canned cream corn
1-1/2 cups sour cream
3/4 cup canola corn oil
1-1/2 cups cornbread self-rising cornmeal
2 tablespoons all-purpose flour (NOT self-rising)
3/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons lightly salted butter, melted
Preheat oven to 425 degrees. Generously grease bottom and sides of a 10″ cast-iron skillet or ovenproof baking dish; place in oven to preheat until oil is sizzling hot. In medium mixing bowl, sift together cornemal, flour, salt and baking powder. Add beaten eggs. Stir in creamed corn, sour cream and oil. Wear oven mitt and carefully remove baking dish from oven, add a drop of batter. If batter sizzles and browns, pour in remaining batter. Bake 30 to 40 minutes until knife inserted in center comes out clean and the cornbread has browned according to your desired taste.
Cracking an egg on a flat surface gives you less shell shatter and less likelihood of having a piece of shell in your egg.