Ingredients:
1 C self-rising cornmeal
3/4 C self-rising flour
1/2 C vegetable oil (plus 1/4 C for skillet)
8 oz. can cream-style corn
2 eggs
1 C sour cream
1 C grated sharp cheddar cheese
1/2 tsp cayenne pepper (optional)
Directions:
Preheat oven to 375. Mix all ingredients together. Pour into a heated cast-iron skillet that has been well greased with oil. (I heat the 1/4 C oil in the skillet in the oven while it is preheating.) Bake until golden brown, approximately 30 minutes.
Recipe found in The Lady & Sons Savannah Country Cookbook. Not your traditional "southern" cornbread, but it is very tasty!
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