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This recipe for Iron Skillet Corn Bread, by Stephanie Paulson, is from The Paulson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Stephanie Paulson Added: Wednesday, November 19, 2008
3/4 c. + 1 T. corn oil 1 1/2 c. canned cream-style corn 1 1/2 c. sour cream 3 large eggs, lightly beaten 1 1/2 c. self-rising cornmeal mix
Pour 1 T. of oil into a 10-inch cast-iron skillet. Place the skillet in the oven and preheat the oven to 425º F. Combine the corn, sour cream, eggs, and the remaining 3/4 c. of oil in a large bowl. Add the cornmeal mix and stir until blended. Remove the hot skillet from the oven. Carefully pour the batter into the skillet. Place skillet in the oven again and reduce the oven temperature to 375º F. Bake until golden brown and a toothpick comes out clean, about 40 minutes. Serve warm.
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