Is based on a recipe in from _Heavenly Feasts_ by Marcia M. Kelly. This particular recipe comes from the monks at Mepkin Abbey in South Carolina. I like that it was naturally gluten-free, but I left out the cheddar cheese (I find that it always makes cornbread greasy and heavy)and I add a little onion.
Corn bread casserole
1c yellow corn meal
1.5t baking powder (I prefer to make my own fresh each time out of baking soda and cream of tartar)
.25t (kosher) salt
1/4c sour cream (or plain Greek yogurt)
.5c canola oil, plus more for the pan
1 can mexicorn niblets
1 small onion (or a shallot, or a few green onions), diced fine
1 small can of diced green chilis (The original recipe calls for jalepenos, and I’m not afraid of a little heat. But I insist on using green chilis instead — they were 100% made to go with corn.)
Preheat oven to 425F. Pour enough oil in your iron skillet so it will just cover the bottom. Put the oily skillet in the oven to heat while you make the cornbread batter. This is my mom’s method for making an awesome crunchy crust on cornbread. You want it hot enough so the batter sizzles when you finally pour it in. With my oven, it needs the entire preheat time plus a fee more minute to get hot enough.
In a big bowl, combine everything except the chilis. Knock out the big lumps but don’t beat it to death.
When the skillet is hot enough, pour half the batter in. Spoon the chilis over that, then top with the rest of the batter.
Bake. Check after about 18 minutes if you like a light top. I usually leave mine in for 21-22 minutes to get more color.
The original yield on this says it serves 6 to 8, but Kris and I only ever get 4 big pieces from it. Usually served with a pot of pinto beans and a raw veggie salad or sliced tomatoes.