Skip to main content
Epicurious
Cookbooks

Corny Corn Bread

Recipe information

  • Yield

    serves 8

Ingredients

1 cup self-rising cornmeal
3/4 cup self-rising flour
1/2 cup vegetable oil plus 1/4 cup for skillet
One 8-ounce can cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar cheese
1/2 teaspoon cayenne pepper (optional)

Preparation

  1. Preheat oven to 375 degrees. Mix all ingredients together. Pour into a heated cast-iron skillet that has been well greased with oil. Bake until golden brown, approximately 30 minutes.

Paula Deen's Kitchen Classics
TagsCornbreadBreadSouthernAmericanCornVegetableCornmealFlourCheddarCheeseDairySideSnackNut FreeVegetarianEasyBakingCast Iron SkilletCookbooks
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.