I try never go to the grocery store without a list. The list is key for me to have a successful shopping trip. Well, tonight I broke my rule because I was given the most beautiful vegetable soup and just HAD to have some cornbread to go with it. I knew I had a box of Jiffy cornbread mix in the pantry and was only missing sour cream to make this amazing spoon bread my mom introduced me to. Of course, I go to the grocery on the way home from work, in the rain, wait in line...I get home...and there is NO JIFFY CORNBREAD MIX IN THE PANTRY!!!!!! Ugh! Luckily, my pantry did have a few other ingredients needed to make "Cornbread Supreme," a la my friend Lynn by way of Gourmet. (I am copying Pioneer Woman's layout!)
You'll need: 2 large eggs, 8 ounces sour cream, 8 ounces creamed corn, 1/2 cup vegetable oil, 1 cup self rising cornmeal mix (NOT cornbread mix). I added Rotel because I had 1/2 a can in my fridge and 1 cup of cheddar cheese. Green chillies are also a good addition.
Preheat oven to 425 degrees. Spray a 9x9 inch square pan with Pam. Whisk eggs, sour cream, corn and oil (plus any additions like Rotel, cheese, green chillies). Add in cornmeal and stir well.
Pour into pan. Bake in the oven for about 25 minutes, or until the edges are slightly brown. Cool on a rack a couple minutes before cutting into small squares.
Eat with something amazing like this vegetable soup. Do you see the size of those butter beans? I don't want this soup to be over.