- Nonstick cooking spray
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup light sour cream
- 2 tablespoons canola oil
- 8 ounces canned creamed corn
- 2 eggs
Heat oven to 425°F. Spray a muffin tin or baking dish with nonstick cooking spray. Set aside. If using 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, oil, creamed corn, and eggs 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.