New Orleans Cornbread

This cornbread is perfect every time. Trust me on this. I have made more cornbread than anyone I know and I struggle more times than not. This cornbread is so good you could eat it by itself--cold or hot. Excellent choice on these cold days with a bowl of soup or chili.

1 1/2 cups self-rising white cornmeal (Red Label if you can find it.)
1 teaspoon salt
8 ounces cream corn
8 ounces sour cream
2 eggs
1/2 cup oil

Bake at 400 degrees for 25 minutes. If you cook it in an 8" iron skillet the outer crust will be crunchy...perfect! I have baked it in other pans and it tastes just fine, but you don't get that crunch.