Carla Hall's Cornbread

I've been trying different recipes by Carla Hall. Here is Carla Hall’s Skillet Cornbread recipe. Pretty easy to put together! Also a video for the recipe with Rachel Ray.

Carla Hall’s Skillet Cornbread (~from Carla Hall’s book Cooking with Love)

Ingredients

• 2 cups white or yellow cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 cup sour cream
• 1 cup “Creamed” Corn* or store-bought canned cream-style corn (used canned cream corn)
• 1/2 cup plus 2 tablespoons canola or other neutral oil (instead of 2 tablespoons for skillet, I just used cooking spray)

Preparation

Preheat the oven to 425ºF. Heat a 12-inch, cast-iron skillet in the oven until very hot.

In a medium bowl, combine the cornmeal, baking powder and salt. In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil.

Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet. The batter will begin sizzling right away.
 
Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Serve hot or warm.
  * In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended.