This cornbread is perfect every time. Trust me on this. I have made more cornbread than anyone I know and I struggle more times than not. This cornbread is so good you could eat it by itself–cold or hot. Excellent choice with fresh vegetables.
1 1/2 cups self-rising white cornmeal (Red Label if you can find it.)
1 teaspoon salt
8 ounces cream corn
8 ounces sour cream
1/2 cup oil
Bake at 400 degrees for 25 minutes. If you cook it in an 8″ iron skillet the outer crust will be crunchy…perfect! I have baked it in other pans and it works fine.