Lee Bailey’s Sour Cream Cornbread | Saveur
This simple Southern-style cornbread harkens to late, great cookbook author Lee Bailey's Louisiana upbringing and highlights his simple entertaining and cooking style.
Ingredients
- <sup>2</sup>⁄<sub>3</sub> cup vegetable oil, plus more for greasing
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1 medium yellow onion, grated
- 1 (16-oz.) can creamed corn
- 1 <sup>1</sup>⁄<sub>2</sub> cups yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup (about 5 oz.) grated cheddar cheese
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