Cornbread with sour cream

Ingredients:

• 1 1/4 cups self-rising cornmeal mix
• 1 can (425 g) corn puree
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 large eggs

Preparation:

1. Preheat oven to 425°F (220°C). Spray a well-heated cast iron skillet (25 cm) with cooking spray.
2. In a medium bowl, combine the cornmeal mixture, cornmeal, sour cream, butter, and eggs. Pour the batter into the pan and bake until the bread is lightly browned, about 30 minutes.