All-time Favorite Cornbread

This recipe was in the EMC magazine one year.

ingredients

3 large eggs
1 1/2 cups canned creamed corn
1 1/2 cups (about 14 ounces) sour cream
3/4 cup canola oil
1 1/2 cups self-rising cornmeal, slightly packed
1 to 2 Tbs. all-purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
3 Tbs. butter, melted

directions

Preheat oven to 425°. Spray 9-inch ovenproof skillet with cooking spray; set aside. In large bowl, lightly beat eggs. Stir in creamed corn, sour cream, and oil. Add cornmeal, flour, salt and baking powder. Stir to blend well. Pour batter into prepared skillet. Place on burner over medium-high heat for 1 minute. Remove skillet from burner and place in oven on rack in upper third of oven. Reduce oven temperature to 375° and bake 35 to 40 minutes. Slide under broiler, about 4 inches from the heat, for 45 to 60 seconds to brown top. Watch carefully. Brush top with melted butter for a shiny finish. Makes 10 servings.

Source: Karen