|1/2 c||vegetable oil|
|1/4 c||vegetable oil (reserved for pan)|
|3/4 c||self rising flour (martha white)|
|1 c||self rising cornmeal (martha white)|
|1 c||sour cream|
|1 c||cream style corn|
|1 c||grated sharp cheddar cheese|
|1/2 tsp||cayenne pepper (optional)|
I am not usually a cornbread lover. My husband is and was raised on Southern Style Cooking.
His mom passed away at the age of 19 and I have tried to always incorporate meals or sides that his mom would have made. Everyone I have ever made this for loves it!
(See Natalie's Original Version of Recipe)
Such a delightful change from traditional cornbread! With a hint of heat and loads of flavor, my chili just found a new best friend.