Southern Cornbread is an ancient recipe that dates back to early Native American settlements. Cornbread made its first modern appearance when native American tribes provided food for the early settlers of the Americas in the south.
- 3 large eggs
- 1 1/2 c creamed corn canned
- 1 1/2 c sour cream
- 3/4 c sunflower oil or olive oil
- 1 1/2 c cornmeal self-rising
- 2 tbsp. flour all-purpose
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1 tbsp. hot chilies optional finely chopped
- 3 tbsp. butter melted
- non-stick cooking spray
FOR THE CORNBREAD
Preheat the oven to 425°F (218°C).This would probably be 375°F Convection Oven
Beat the eggs slightly in a medium mixing bowl. Stir in the creamed corn, sour cream, and oil. Add the cornbread mix, flour, salt, and baking powder. Stir to blend well. Spray a 9-inch skillet with an ovenproof handle with nonstick cooking spray (see Note in #4). Pour in the batter.
Place the skillet on the burner on medium high heat for 1 minute. Then place on a shelf in the upper third of the oven. Turn the oven down to 375°F (191°C) and bake for 35 to 40 minutes. Slide under the broiler about 4 inches from the flame for 45 seconds to a minute to brown the top. Watch carefully. Brush the top with melted butter for a shiny finish.
Note: Instead of a skillet, spray a 9-inch round cake pan with nonstick cooking spray. Pour the batter into the pan and place on a shelf in the upper third of the oven. Turn the oven down to 375°F (191°C) and bake for 40 minutes. Brown under the broiler as above and brush with melted butter.
Calories: 795kcal | Carbohydrates: 50g | Protein: 12g | Fat: 63g | Saturated Fat: 22g | Cholesterol: 127mg | Sodium: 537mg | Potassium: 422mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1020IU | Vitamin C: 2.9mg | Calcium: 124mg | Iron: 2.5mg