If you find yourself cast iron skillet-less, an 8 x 8 square baking pan should do the trick.
1 cup self-rising white cornmeal
1 tsp salt
1/2 tsp sugar
2 large eggs
1 cup sour cream
1 cup cream-style corn
1/4 cup canola oil
1/2 cup cheddar cheese, coarsely shredded
1 Tb unsalted butter
1. Place cast iron skillet or pan in the oven. Preheat to 400 degrees.
2. Combine all ingredients, except the butter, in a medium bowl and whisk gently, just until blended and free of any lumps.
3. Remove the pre-heated skillet from the oven and toss in the butter. Swirl butter around and up the sides of the pan to coat, until melted. Pour in the cornbread batter and spread evenly. Bake for 40 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool slightly in the pan on a wire rack and serve warm.