There are two different views here in the south as to what cornbread should be. Some people want it to be sweet. Others like their cornbread savory. I go for the savory cornbread every time. Which ever camp you decided to side with, cornbread should be tender and moist. Those hard as hockey puck corn muffins I see served in restaurants are not a representation of what cornbread is all about.
One of the primary secrets to making good cornbread is a cast iron skillet or cast iron mold. It is the use of preheated cast iron that gives cornbread it’s yummy characteristic crust. If you want to make a large round of cornbread, use a well seasoned cast iron skillet. If you like individually cooked servings use one of the many cast iron molds made just for this purpose. They come in wedges, in the shape of corn cobs, muffin shapes, even fish. A cast iron skillet or mold that has been well seasoned will last for generations. One that is seasoned correctly will be as nonstick as teflon.
1 cup of white cornmeal mix (Dixie Lily, Aunt Jemima and Martha White are a few brands)
1/2 cup chopped onion
1 cup sour cream
1 egg, beaten
1 cup of cream style canned corn
1/4 cup vegetable oil (I use light olive oil)
Place your cast iron skillet in the oven and preheat oven to 425 degrees. When oven has reached temperature place all ingredients into a mixing bowl and stir. You want everything to be mixed but do not overstir. Remove hot skillet from oven and spray with oil. Pour cornbread mix into skillet and return to oven. Bake approximately 20-30 minutes. A skillet of cornbread will take longer than individual molds. It is done when the center top springs back when touched.