Ingredients

　　1 cup self-rising cornmeal

　　3/4 cup self-rising flour

　　1/2 cup vegetable oil plus 1/4 cup for skillet

　　One 8-ounce can cream-style corn

　　2 eggs

　　1 cup sour cream

　　1 cup grated sharp Cheddar cheese

　　1/2 teaspoon cayenne pepper (optional)

　　Preheat oven to 375 degrees. Mix all ingredients together. Pour into a heated cast-iron skillet that has been well greased with oil. Bake until golden brown, approximately 30 minutes.

　　Paula Deen's Kitchen Classics