Butter Swim Cornbread
HB-0369 · Hand-built original · American
Butter swim cornbread has crisp, buttery edges and a soft, moist center made even better with sweet creamed corn.
AmericanAppetizer, Side Dish35 minServes 9301 kcalVegetarianEgg-freeDiabetic
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:9quantities adjust to match
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 3/4 cup buttermilk, at room temperature
- 1 (14.75-ounce) can creamed corn
Method
- Heat the oven to 425°F. Place a 9-inch square baking pan in the oven while it heats.
- Whisk the flour, cornmeal, baking powder, salt, and sugar together in a large bowl.
- Whisk the buttermilk and creamed corn together in a second bowl, then pour into the dry ingredients and stir just until no dry flour remains; do not overmix.
- Remove the hot pan from the oven, add the butter, and swirl until completely melted and coating the bottom and sides.
- Scrape the batter into the pan over the melted butter; the butter will pool around the edges and over the top in places, which is correct.
- Bake for 22 to 25 minutes, until the top is deep golden, the edges are crisp, and a tester inserted in the center comes out clean.
- Rest for 10 minutes so the butter is absorbed, then cut into 9 squares and serve warm.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
301 kcalCalories
5.4 gProtein
43.1 gCarbs
12.2 gFat
6.8 gSaturates
3 gFibre
1.5 gSugars
453 mgSodium
28 mgCholesterol
140 mgPotassium
127 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data