Makes one 9-inch round loaf

3 large eggs
1½ cups canned creamed corn
1 ½ cups sour cream
¾ cup corn, canola or vegetable oil
1½ cups self-rising cornmeal mix
¾ teaspoon salt
½ teaspoon baking powder
3 tablespoons melted butter

Preheat oven to 425°F. In a medium mixing bowl, beat eggs slightly. Stir in creamed corn, sour cream and oil, cornmeal, salt and baking powder. Stir together.

Coat a 9-inch skillet with an ovenproof handle with vegetable oil.

Place skillet on a burner over medium-high heat for 1 minute.

Pour batter into pan. Place in oven, reduce temperature to
375°F. Bake for 35 to 40 minutes. Then set the oven to broil.

Place cornbread 4 inches from heat for 45 to 60 seconds. Brush top with butter for a shiny finish.

Recipe adapted from Cookwise by Shirley O. Corriher.