Creamed Corn Cornbread
This moist and flavorful creamed corn cornbread is perfect as a side dish or enjoyed on its own. It's simple to prepare and enhances the classic cornbread with added sweetness and moisture.
Ingredients
Dry Ingredients
- ¾ cup yellow cornmeal (medium grind)
- 1 ½ cups flour (plain / all-purpose)
- 1 tbsp baking powder
- ½ cup white sugar
- ¼ tsp salt
Wet Ingredients
- 1 cup canned creamed corn
- ½ cup melted unsalted butter (125g)
- 2 eggs (lightly whisked)
- ¾ cups milk
- 1 – 2 tbsp butter (melted, for greasing & brushing)
Instructions
Preparation
- Preheat your oven to 220°C / 425°F and place a 26cm/10" cast iron skillet inside while you prepare the batter.
- In a bowl, mix together the dry ingredients: cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine the wet ingredients: creamed corn, melted butter, eggs, and milk.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Carefully take the skillet out of the oven. Add 1 tablespoon of butter and swirl it around to coat the base and halfway up the sides.
- Pour the batter into the skillet, smoothing the surface.
Baking
- Turn the oven down to 190°C / 375°F and bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean.
- Let it cool for 15 minutes in the skillet before turning it out onto a serving platter or cutting board.
Notes
This cornbread is best served warm and can be enjoyed straight from the skillet or turned out. Serve with butter and honey for an extra treat. It pairs well with chili, barbecue, or fried chicken.