Sour Cream Cornbread

Prep : 10 minutes   Total time : 40 minutes    Makes 8 servings 

1-1/2            cups self-raising white cornmeal mix
1/4               cup all-purpose flour 
1                  can (14.75 ounces)  low-sodium cream style corn 
1                   (8-ounces) container  light sour cream 
3                  large eggs  , lightly beaten 
2                  tablespoons  chopped fresh cilantro 
1/2               cup (2 ounces) 2% reduced-fat shredded Cheddar cheese  *** optional

1 . Preheat oven to 450* . Heat a 10-inch cast iron skillet  in oven 5 minutes .
2 .  Stir together  cornmeal mix and flour  in a large bowl  ; add corn and next 3 ingredients  stirring just until blended . Pour  batter into lightly greased skillet . Top with cheese id desired .
3 .  Bake at 4 25* for 22 to 24 minutes  or until golden brown  and cornbread  pulls away from sides of skillet .

Try this twist :  You can also use Sour Cream Cornmeal in the recipe  --- just omit the cheese topping . hmmmmmmm  good