I really love cornbread, and I have probably eaten more cornbread in my life than any other baked product in my life. Whether sweet or savory, it is an absolutely amazing side dish, and it was served at almost every meal while I was growing up. This recipe adds as certain creaminess and unique flavoring, due to the addition of sour cream and creamed corn.
It’s absolutely one of the best things you can have with a bowl of chili, a dish of greens, or my required New Year’s favorite, Black-Eyed Pea and Collard Green Soup, as black-eyed peas are REQUIRED to be served that day for good luck going into the new year. However you celebrate, and whatever you serve, Happy New Year and enjoy!
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup melted shortening
- 1 cup sour cream
- 1 small can (8 ounces) cream-style corn
- 2 eggs, beaten
- 1 cup shredded Cheddar cheese or Mexican blend of cheeses
Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Combine cornmeal, salt, and baking soda; blend well. Stir in melted shortening; add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot skillet. Sprinkle batter with the cheese then cover with remaining batter. Bake cornbread at 375° for 35 to 40 minutes, until nicely browned.