Mighty Good Cornbread - Master Cookbook Recipe # 132

Name: Mighty Good Cornbread - Master Cookbook Recipe # 132
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 10.25" skillet
Cuisine: Southern
Ingredients: 1 1/2 cups self-rising cornmeal mix (plus a little extra for dusting); 1 cup cream-style canned corn; 1 cup sour cream; 1/2 cup corn or vegetable oil; 2 large eggs; Shortening or oil (for greasing the skillet)

"Mighty Good Cornbread" is perfect for those who prefer a moist, slightly denser cornbread over a crumbly one. The creamed corn adds a touch of sweetness and great texture, making this a fantastic side dish for spicy chili or savory beef stew.

This is recipe #132 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 30 minTotal time: 35 min

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Ingredients

1 1/2 cups self-rising cornmeal mix (plus a little extra for dusting)
1 cup cream-style canned corn
1 cup sour cream
1/2 cup corn or vegetable oil
2 large eggs
Shortening or oil (for greasing the skillet)

Instructions

Prep Skillet: Thoroughly grease your 10.25-inch cast-iron skillet. Sprinkle a little extra cornmeal mix inside and shake it around to coat the bottom and sides,this helps create that signature crust.
Mix: In a bowl, combine the cornmeal mix, cream-style corn, sour cream, oil, and eggs. Stir until just well blended.
Bake: Pour the batter into your prepared skillet. Bake at 425°F for 30 minutes, or until the top is a beautiful golden brown and the edges are crispy.
The Flip: Carefully remove the hot skillet from the oven. To keep the bottom from getting soggy, immediately flip the skillet upside down onto a plate to release the cornbread.

Notes

Tammy’s Tip: "The key to that perfect Southern crust is greasing that skillet well and dusting it with cornmeal before you ever put the batter in. When you flip it out hot, you'll see that beautiful golden exterior that makes this recipe so special!"