- fluid ounces cornmeal
- fluid ounces all-purpose flour
- fluid ounces baking powder
- fluid ounces baking soda
- fluid ounces light sour cream
- net weight ounces canned creamed corn
- fluid ounces canola oil
- Nonstick cooking spray
Heat oven to 425°F. Spray a muffin tin or baking dish with nonstick cooking spray. Set aside. If using a cast iron skillet, place skillet in oven to heat.
Combine cornmeal, flour, baking powder, and baking soda in a mixing bowl. Mix well.
In a separate mixing bowl, add sour cream, creamed corn, eggs, oil, and mix well.
Add egg mixture to dry ingredients and stir only enough to dampen flour.
If using a cast iron skillet, remove from oven and hold away from face and oven while spraying lightly with nonstick cooking spray.
Spoon batter into cooking pan of choice. Spray top lightly with nonstick cooking spray.
If using muffin tins, bake for 20 minutes. If using a baking dish or cast iron skillet, bake for 25 minutes.
Remove from oven and serve warm.