Cornbread recipe (creamed corn)
HB-6636 · Hand-built original · American, Southern, Western
A cornmeal and flour batter stirred with canned creamed corn bakes in a preheated cast iron skillet until golden and springy. The creamed corn keeps the crumb moist without making the bread heavy or crumbly.
American, Southern, WesternBread40 minServes 10297 kcalVegetarian
Main ingredient: yellow cornmeal
Servings:10quantities adjust to match
Ingredients
- 3/4 cup yellow cornmeal, medium grind
- 1 1/2 cups flour ((plain / all purpose))
- 1 tbsp baking powder
- 1/2 cup white sugar
- 1/4 tsp salt
- 1 cup canned creamed corn
- 1/2 cup melted butter (, unsalted)
- 2 eggs (, lightly whisked)
- 3/4 cups milk
- 1 - 2 tbsp butter (, melted (for greasing & brushing))
Method
- Set a 10 in/10-inch cast iron skillet in the oven and preheat to 425F while the batter is mixed.
- Whisk the yellow cornmeal, flour, baking powder, white sugar and salt together as the dry bowl.
- In a second bowl, combine the creamed corn, melted butter, lightly whisked eggs and milk.
- Pour the wet bowl into the dry bowl and stir the cornbread batter only until no dry streaks remain.
- Pull the hot skillet out, add the tablespoon of butter for greasing, and swirl it over the base and halfway up the sides.
- Scrape the batter into the sizzling skillet, smooth its surface, drop the oven to 375F, and bake for 25 to 30 minutes until light golden and springy, with a skewer coming out clean.
- Rest the cornbread in its skillet for 15 minutes before turning it out or cutting wedges straight from the pan, and eat it warm.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
297 kcalCalories
6.1 gProtein
42 gCarbs
12.5 gFat
6.7 gSaturates
2.7 gFibre
11.5 gSugars
375 mgSodium
64 mgCholesterol
195 mgPotassium
122 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data