(by Shirley McNevich)
1 1/2 cups White Lily OR Aunt Jemima white cornmeal mix (self-rising)
1/2 cup flour
1 - 15oz. can DelMonte cream style corn
1 - 8oz. Breakstone's sour cream
3 beaten eggs
1/2 cup shredded cheddar cheese
In a bowl add cornmeal and flour--stir to mix. Add cream style corn, sour cream and beaten eggs--stir to mix. Set oven to 450 degrees. Once the oven is hot, place a cast iron skillet in the oven for 10 minutes so the skillet heats up. Remove from oven and spread the batter into the hot cast iron skillet. Sprinkle the shredded cheddar cheese over the top. Bake at 450 degrees for 20-25 minutes or until nice and brown and the sides of the cornbread start pulling away from the sides of the skillet. Cool slightly before cutting.