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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Mix up quickly, get that black iron skillet almost smoking hot with shortening, pour the mixture in, listening as it sizzles, and you will have a crisp crust on this delicious cornbread. Great with all the summer vegetables. Ingredients:
2 tablespoons crisco |
1 cup self-rising cornmeal |
1 (8-1/2 ounce) can cream-style corn |
1-8 ounce carton sour cream |
1/4 cup vegetable oil |
3 large eggs, lightly beaten |
Directions:
1. Heat Crisco in an 8 inch cast iron skillet in 425 degree oven for about 5 minutes until skillet is almost smoking
2. Meanwhile in large bowl, combine cornmeal and remaining ingredients
3. Stir until just moistened
4. Remove skillet from oven, *carefully*
5. Spoon batter or pour into hot skillet
6. Bake at 425 degrees for about 20 minutes or until golden brown
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