Emeril's There's a Chef in My Family! by Emeril Lagasse
Yield: One 10-inch round cornbread, or 12 pieces
This cornbread is baked the real Southern way—in a preheated iron skillet that gives it a crispy outer crust and a soft, moist center. But don't panic if you don't have an iron skillet—just use another type of baking dish, and follow the same directions. I suggest making a double batch if your family loves cornbread as much as mine does.
1/2 cup plus 2 teaspoons vegetable oil
2 large eggs
1 cup sour cream
1 cup canned creamed corn
1 1/2 cups cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Measuring cups and spoons
10-inch cast-iron skillet
2 medium mixing bowls
oven mitts or pot holders
1. Position rack in center of oven and preheat the oven to 400°F.
2. Grease a 10-inch cast-iron skillet with the 2 teaspoons of vegetable oil and heat in the oven for 15 minutes.
3. Meanwhile, whisk the eggs in a medium bowl until frothy, about 1 minute. Add the remaining '/2 cup of vegetable oil and the sour cream and whisk until combined.
4. Using a wooden spoon, stir the creamed corn into the egg mixture and set aside.
5. Sift the dry ingredients—the cornmeal, sugar, baking powder, and salt—into another medium bowl.
6. Stir the wet mixture into the dry mixture just until combined.
7. Using oven mitts or pot holders, remove the hot skillet from the oven. Carefully pour the cornbread batter into the skillet.
8. Using oven mitts or pot holders, return the skillet to the oven and bake the cornbread until it is a light golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
Using oven mitts or pot holders, remove the skillet from the oven and let cool briefly before serving. Serve warm with butter.