I found this recipe in Saveur magazine and loved it. I modified it a little to make it dairy free, too.
2⁄3 cup vegetable oil, plus more for greasing
1 cup dairy free sour cream
2 large eggs, lightly beaten
1 medium yellow onion, grated,
or 2 tbsp. dried onion flakes
1 (16-oz.) can creamed corn
1 1⁄2 cups yellow cornmeal
2 tsp. baking powder
1 tsp. kosher salt
1/2 cup corn (optional)
1/8 tsp. pepper
Heat the oven to 350° and grease a 9-inch round cast-iron skillet. In a medium bowl, whisk the oil with the sour cream, eggs, onion, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter. Stir in corn if using.
Pour batter in pan. Sprinkle the top with pepper and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let the cornbread cool for 20 minutes before serving.
2⁄3 cup vegetable oil, plus more for greasing
1 cup dairy free sour cream
2 large eggs, lightly beaten
1 medium yellow onion, grated,
or 2 tbsp. dried onion flakes
1 (16-oz.) can creamed corn
1 1⁄2 cups yellow cornmeal
2 tsp. baking powder
1 tsp. kosher salt
1/2 cup corn (optional)
1/8 tsp. pepper
Heat the oven to 350° and grease a 9-inch round cast-iron skillet. In a medium bowl, whisk the oil with the sour cream, eggs, onion, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter. Stir in corn if using.
Pour batter in pan. Sprinkle the top with pepper and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let the cornbread cool for 20 minutes before serving.
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