This original recipe comes from Emeril. I only change it up slightly with the sugar and spice quantities. It is a fun cornbread. It stays moist and uses actual corn in it!
2 tsp slap ya mama
2 tsp baking powder
1.5 cups cornmeal (yellow)
1 can creamed corn
3 tbsp sugar
1 cup sour cream
2 large eggs
1/2 cup plus 2 tbsp. oil
Preheat the oven to 400
Preheat your pan with 2 tsp (or more) to coat the bottom of your pan (if you have cast iron, use it!)
Mix eggs with oil and sour cream until combined
Stir the cream corn into the egg mixture
In a separate bowl mix the dry ingredients
Make a well in the dry ingredient bowl and mix in the wet ingredients until smooth
Bake for about 25-30 minutes until a toothpick comes out clean