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"Almost everything is sweeter in the South—the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that." — Carla Hall
Preheat the oven to 425ºF. Heat a 12-inch, cast-iron skillet in the oven until very hot.
In a medium bowl, combine the cornmeal, baking powder and salt. In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil.