There are two kinds of cornbread lovers: those that like their cornbread sweet and those that don’t. I call this the great cornbread debate. I grew up in a household that thought sweet cornbread was a travesty so I never knew it existed until I moved to the south. The first time I tasted sweet cornbread, I thought I had found nirvana. What a huge difference a little sugar can make. If you enjoy dry crumbly cornbread, this recipe isn’t for you. The sour cream, sugar, and creamed style corn make this bread light and deliciously moist. If sweet cornbread isn’t your thing, this bread is just as good without the sugar.
Sweet Southern Style Corn Bread
- 1 egg
- 1 1/3 cups milk
- 1/4 cup vegetable oil
- 2 cups self-rising corn meal mix
- 1 cup cream style corn
- 1 cup sour cream
- 1/3 cup sugar
- Heat oven to 425 degrees F . Grease a 9 inch iron skillet and put in oven.
- In a large bowl, add egg and beat well. Add milk, oil, sour cream, cream style corn, and cornmeal mix.
- Mix just until ingredients are combined. Remove hot skillet from oven and pour in batter evenly. This gives you that great crust on the outside.
- Bake for 25 to 30 minutes. Check doneness by sticking a toothpick in the center. If it comes out clean, it’s ready.