We’ve been preparing and sharing many of the recipes in this book for generations, so it’s a big deal when I find something new that I like. I flipped over this cornbread! I still make my basic cornbread, but when I’m making a winter soup or chili, I now make this hearty version to go along with it. It’s also good right out of the oven, topped with a little butter. (Let’s face it—what isn’t?)
Preheat the oven to 450°F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil, and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.