Inspired by a recipe from an old Tennessee church cookbook. Many southern recipes call for self-rising flour or self-rising cornmeal. It is difficult to find this north of the Mason-Dixon line so you need to add some extra ingredients.
A single batch of this is perfrect for a 10″ cast iron skillet.
You can double it to ge about 2″ thick cornbread in a large skillet or dutch oven.
I ran out of sour cream and substituted 8oz of cream cheese and 1/4 cup of vodka. Melted that along with the butter in a 10″ cast iron skillet and stirred in the dry ingredients before baking. It was good. I also ran out of white cornmeal and used all yellow and it was still good.
INGREDIENTS:
- 1 stick of butter
- 3 eggs
- 3/4 Cups Self Rising Yellow Cornmeal
- 3/4 Cups Self Rising White Cornmeal
- NOTE: If you cannot get Self Rising, add 2.25 teaspoons of Baking Powder and 3/4 teaspoon of salt to the recipe.
- 3/8 – 1/2 Cup Granulated Sugar
- 8 oz. Sour Cream
- Optional but highly recommended: 1/4 Cup of finely chopped and seeded jalapeno peppers. 1/2 cup will light your fire.
- Optional but highly recommended: 1/2 Cup of sharp cheddar cheese.
INSTRUCTIONS:
- Preheat the oven to 350 degrees.
- Melt the butter in the bottom of a large frying pan or dutch oven.
- Mix the remaining ingredients and pour them into the pan.
- Cook uncovered for 30 minutes or until a toothpick inserted in the center comes out clean and the top begins to look dry and starts to crack.
