Skillet Creamed Corn Cornbread
A moist, tender cornbread made with canned creamed corn and baked in a hot buttered cast iron skillet for a crisp crust.
Equipment
- 10 inch cast iron skillet
- Two mixing bowls
- Whisk
- Wooden spoon
Ingredients
Main Ingredients
- ¾ cup yellow cornmeal medium grind
- 1 ½ cup all purpose flour
- 1 tbsp baking powder
- ½ cup granulated sugar
- ¼ tsp salt
- 1 cup canned creamed corn
- ½ cup unsalted butter melted
- 2 large eggs lightly whisked
- ¾ cup milk
- 1 tbsp unsalted butter melted, for the hot skillet
Instructions
Cooking
- Preheat. Put a 10 inch cast iron skillet in the oven and heat it to 425 degrees F. Dry mix. Whisk the cornmeal, flour, baking powder, sugar, and salt.
- Wet mix. Stir the creamed corn, melted butter, eggs, and milk together. Combine. Pour the wet mix into the dry and stir until just combined.
- Coat the pan. Remove the hot skillet, add 1 tbsp butter, and swirl it up the sides.
- Fill. Pour in the batter and level the top.
- Bake. Lower the heat to 375 degrees F and bake 25 to 30 minutes, until golden and a skewer comes out clean.
- Rest. Cool in the skillet for 15 minutes before cutting.
Notes
Substitutions: Cut the sugar to 1/4 cup for a more savory bread, or add shredded cheddar for a cheesy version.
Tips: Preheat the skillet so the batter sizzles when it hits the pan.
Storage: Room temperature for 2 days, refrigerator for 5 days, or freezer for up to 3 months.