Aunt Hazel's Cornbread (Plant-Based, Vegetarian)

After decades of searching far and wide for the perfect cornbread recipe that would bring me closer to my beloved Aunt Hazel, I've found one that fits the bill perfectly! It's quick, easy, and -- yes! -- plant-based! Join me in the Tiny Kitchen to see how it's done.
AUNT HAZEL'S CORNBREAD
Butter 9" cast-iron skillet and place buttered skillet in cold oven. Pre-heat, with skillet inside, to 400 degrees.
Mix the following together in a big bowl:
2 cups self-rising cornmeal (or make your own self-rising cornmeal using 2 tbsp. baking powder plus 1 tsp. salt).
1 cup vegetable oil
1 can creamed-style corn
1 can drained whole kernel corn
16 oz plant-based sour cream
3 plant-based egg equivalent
Stir until blended. Pour into hot skillet. Bake for 40 minutes at 400 degrees. If a knife or toothpick doesn't come out clean from the middle, bake for another 10 minutes.
Let cool completely before slicing. The wait is worth it!

[@magicfoodsecrets6942]

looks so tasty,nice recipe

[@thekitchenrecessionista6696]

Thanks so much!