I am addicted to trying new skillet cornbread recipes, but I think this one is going to be the go to! The sharp cheddar just gives it something!
1/2 cup vegetable oil
additional 1/4 cup of oil for the skillet
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
1 cup sour cream
1 cup grated sharp cheddar
Preheat oven to 375 degrees F. Generously season a cast iron skillet with 1/4 cup vegetable oil, can use less. Preheat the pan either in the oven
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes.