Note: Cornbread is a southern staple. My boys can almost make a meal off a pan of cornbread. This recipe calls for one cup fresh cut corn which makes it extra delicious. I am really going to miss the fresh garden vegetables of summer, but I am not going to miss heat. I am SO ready for it to leave!
1/2 stick butter – melted
1 cup sour cream
1 cup fresh cut corn or 1 cup of canned creamed corn
1 cup self rising corn meal
1/4 cup chopped sweet onion
1/4 cup chopped jalapeño peppers (optional)
1 cup shredded sharp cheddar cheese
2 more Tablespoons melted butter
Melt butter in a 8″ iron skillet. In a medium bowl add the sour cream and eggs and mix well. Add the corn, meal, and chopped onion, and melted butter. Add peppers and cheese if desired. Stir until blended and pour into iron skillet. Bake 425 degrees for 20-30 minutes or until top is golden brown.
Add a couple of Teaspoons of melted butter to the skillet before pouring the batter in for an extra measure of butter taste and crisp crust.