Carla Hall's Flourless Cornbread
- 2 cups Yellow Cornmeal
- 2 tablespoons Sugar
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 large Eggs
- 1/2 cup canned Evaporated Milk
- 1/4 cup Sour Cream
- 1 cup canned Cream Style Corn
Preheat oven to 425° Place 9-inch cast iron skillet in oven. In a medium bowl, combine dry ingredients. In a small bowl combine the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until smooth. Pour about 2 tablespoons additional oil into hot skillet or spray muffin tin, and then pour batter into skillet/muffin tin. Pan should be hot enough so the batter will begin to cook immediately around the edges
Bake for 20 to 25 minutes or until golden. If baking in muffin tin, bake for 15 to 20 minutes.