here's another one, for gooey cornbread
/4 cup vegetable oil
4 T butter
2 cups finelychoped yellow onion
8 oz sour cream
1 cup (4 oz) shredded cheddar cheese
1-1/2 cups self-rising cornmeal
1 T granulated sugar
2 eggs, lightly beaten
8 oz can cream style corn
1/4 cup milk
dash of Tabasco
Place oil in 10-inch cast iron skillet and place in oven while heating to 375.
In another skillet, melt butter and soften the onions. Set aside to cool.
When cooled, add the sour cream and half of the cheese; stir to combine and set aside again.
In a large bowl, stir together the cornmeal, sugar, eggs, corn, milk, and hot sauce. Using hot pads, remove skillet from oven and carefully pour the hot oil into the batter. Stir to combine. Spoon batter back into skillet and smooth the top.
Spoon the sour cream mixture evenly over the top of the batter (seems to work better using an offset spatula). Sprinkle with remaining cheese.
Bake for 35 to 40 minutes and do the toothpick thing. Let cool slightly before cutting into wedges.
Kool Aid - Think before you drink.