This recipe for corn bread with sour cream is the perfect accompaniment to your favorite bowl of chili. It’s creamy, tender and oh so delicious.
1/4 cup canola or vegetable oil
1 cup of sour cream
15-ounce can of creamed corn
3 large eggs
2/3 cup yellow cornmeal
1 cup of all-purpose flour
1/2 cup of granulated sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
In a medium bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
In a large bowl, stir together oil, sour cream, creamed corn and eggs until well combined. Stir dry ingredients into wet, only until combined.
Pour the mixture into a 10-inch cast iron skillet (or a 9-inch square skillet that you have sprayed with cooking spray). Bake at 425 degrees for about 25-30 minutes.
*For the muffins, grease a 12-inch baking pan with cooking spray. Divide dough into cups and bake at 425 degrees for about 20 minutes.