Ok, due to several people asking me for the recipe I am sharing my mama’s cornbread recipe. Mine never turns out as good tasting as hers. Probably because I try to be a little healthier and cut down on the oil but it’s still good!
2 cups of self rising corn meal,
1 cup creamed corn,
1 cup of sour cream,
1 cup veg oil (I always cut that in half though),
spoon of sugar.
Combine all ingredients. Pour in 9 inch round cast iron skillet. Bake at 450 about 25 or 30 minutes until it looks done. . It’s better in a cast iron skillet and if you have shortening, I grease the pan with shortening and put it in the oven while it’s preheating.
Can be doubled and baked in a 9 x 13 glass Pyrex dish for larger gathering