Description
This moist and flavorful creamed corn cornbread combines the heartiness of cornmeal with the sweetness of creamed corn, creating a soft, golden bread that's perfect as a side dish or snack. Baked in a cast iron skillet for a crispy edge and tender center, it's easy to prepare and a delightful addition to any meal.
Ingredients
Scale
Dry Ingredients
- 3/4 cup yellow cornmeal (medium grind)
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup white sugar
- 1/4 tsp salt
Wet Ingredients
- 1 cup canned creamed corn
- 1/2 cup (125g) unsalted melted butter
- 2 eggs, lightly whisked
- 3/4 cup milk
For Greasing and Brushing
- 1-2 tbsp melted butter
Instructions
- Preheat Skillet - Place a 26cm (10") cast iron skillet in the oven and preheat the oven to 220°C (425°F) while preparing the batter.
- Mix Dry Ingredients - In a bowl, combine the cornmeal, all-purpose flour, baking powder, white sugar, and salt. Stir until evenly mixed.
- Mix Wet Ingredients - In a separate bowl, combine the creamed corn, melted butter, lightly whisked eggs, and milk. Mix until fully combined.
- Combine Wet and Dry - Pour the wet ingredients into the dry ingredients bowl and mix gently until just combined, taking care not to overmix.
- Prepare Skillet - Carefully remove the preheated cast iron skillet from the oven. Add 1 tablespoon of melted butter to the skillet and swirl to coat the bottom and sides evenly, or use a brush.
- Add Batter - Pour the batter into the prepared skillet and smooth the surface with a spatula.
- Reduce Oven Temperature and Bake - Lower the oven temperature to 190°C (375°F) and bake the cornbread for 30 minutes, or until the top is light golden brown and a skewer inserted into the center comes out clean. The surface should spring back when lightly poked.
- Cool - Allow the cornbread to cool for 15 minutes in the skillet before carefully turning out onto a serving platter or cutting board.
- Serve - Serve warm, either directly from the skillet or turned out. Enhance with butter and honey for extra richness and sweetness.
Notes
- This cornbread is super moist, not too sweet, and holds together well without being crumbly.
- Using a cast iron skillet helps develop a crispy crust and even baking.
- For individual servings, try making Cornbread Muffins using the same batter.
- Ensure the oven is fully preheated before starting to achieve the best texture.
- You can substitute creamed corn with fresh corn kernels blended lightly with a bit of milk for a fresher taste.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 12 g
- Sodium: 234 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 58 mg
