"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
- 2 cups white or yellow cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup sour cream
- 1 cup Creamed Corn* or store-bought canned cream-style corn
- ½ cup plus 2 tablespoons canola or other neutral oil
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.
Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet. The batter will begin sizzling right away.
Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Serve hot or warm.
*In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended.