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
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.