recipe courtesy of Paula Deen
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
1 cup sour cream
1 cup grated sharp cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size corn breads in smaller pans, they will require a shorter cooking time.
Ok so it kinda rose, a lot. It was incredibly thick. But good! Don't get me wrong. I was going to make dressing with the left overs but there wasn't enough left over. The middle wasn't finished, so I turned up the heat to 400* and left it in an extra ten minutes. Very good! Very spicy! If you don't like spicy cornbread, leave out the cayenne, or just use a 1/4 teaspoon.