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A cross between cornbread and a corn souffle. The outside will be crunchy with a moist inside. (Junior League cookbook)
- Preheat the oven to 350 degrees. Grease a medium-size cast-iron skillet and place in the oven to heat while you prepare the batter.
- In a mixing bowl, combine the corn, sour cream, cornmeal, salt, and eggs. Mix well. Add the vegetable oil and stir until blended.
- Pour batter into the heated skillet and bake 25 to 30 minutes, until the top is golden brown.