Puny’s Cornbread (from the Mitford book series)

Preheat the oven to 425 degrees. Pour the oil into a 9-inch black iron skillet and place it in the oven to heat for 5 minutes. In a large bowl, mix together the eggs, creamed corn, and sour cream. In a separate bowl, mix together the cornmeal, flour, salt, baking powder, and sugar. Add the wet ingredients to the dry and mix well. Remove the skillet from the oven and stir in the hot oil to the batter. Immediately pour the batter into the skillet. Place the skillet back into the oven, turn the temperature down to 375 degrees, and bake for 35 to 40 minutes, or until the top of the cornbread is browned. Remove from the oven and immediately flip the cornbread out onto a plate to serve.


Source: Jan Karon's Mitford Cookbook & Kitchen Reader