Bubba Harley of Muscle Shoals, Alabama submitted this recipe honoring his long line of Alabama attendees. Quick, filling, and historical, Bubba asks that everyone enjoy this recipe and roll tide!

Tuscaloosa Iron Skillet Corn Bread

Serves 8

3/4 cup plus 1 tablespoon corn oil

1 1/2 cups canned cream-style corn

1 1/2 cups sour cream

3 large eggs, lightly beaten

1 1/2 cups self-rising cornmeal mix (preferably White Lilly or another regional brand)

1. Pour one tablespoon of oil into a 10-inch cast-iron skillet. Place the skillet in the oven and preheat the oven to 425F.

2. Combine the corn, sour cream, eggs, and the remaining 3/4 cup of oil in a large bowl. Add the cornmeal mix and stir until just blended.

3. Remove the hot skillet from the oven. Carefully pour the batter into the skillet. Place skillet in the oven again and reduce the oven temperature to 375F.

4. Bake until golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Serve warm, or cool completely.

8/30/08 Alabama Crimson Tide 34  Clemson Tigers 10

9/6/08 Alabama Crimson Tide 20   Tulane Green Wave 6

9/13/08 Alabama Crimson Tide 41  Western Kentucky 7

9/20/08  Alabama Crimson Tide 49 Arkansas 14

9/27/08  Alabama Crimson Tide 41 Georgia 30

10/4/08 Alabama Crimson 17 Kentucky 14

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