- 2/3 cup canola oil, plus extra for greasing
- 1 cup sour cream
- 2 large free-range eggs, lightly beaten
- 1 medium onion, grated
- 1 x 420 g can creamed corn
- 250 g yellow cornmeal or coarse polenta
- 2 t baking powder
- 1 t salt
- 125 g Cheddar cheese, grated
Preheat the oven to 180°C. Grease a 22.5 cm round cast-iron pan or line a similar sized baking pan with baking paper.
Beat the canola oil with the sour cream, eggs, onion and corn until evenly combined. In a separate bowl, use a whisk to mix the cornmeal or polenta with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.
Scrape half the batter into the prepared pan, sprinkle with ¾ cup cheese, and spread the remaining batter on top. Sprinkle with the remaining cheese and bake for 45 minutes, or until golden brown and a skewer comes out clean.
Allow to cool for 20 minutes before serving.
Cook's note: This delicious Southern-style corn bread is from the bestselling Country Weekends by Lee Bailey, the first of 18 lifestyle cookbooks that established his reputation for stylish home entertaining.