creamed corn cornbread

Name: Creamed Corn Cornbread
Prep time: 20 min
Cook time: 20 min
Ingredients: 2 cup(s) yellow cornmeal; 1 teaspoon(s) kosher salt; 1 1/2 tablespoon(s) sugar; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1 cup(s) buttermilk; 2 - eggs; 1 cup(s) sweet creamed corn; 2 tablespoon(s) canola oil

(2 RATINGS)

56 Pinches 1 Photo

Kathleen Morris

Robbinsville, NC

Updated on Dec 13, 2010

My sister-in-law likes to add pimentos to this recipe.

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prep time 20 Min

cook time 20 Min

method ---

yield

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 - eggs
1 cup sweet creamed corn
2 tablespoons canola oil

How To Make creamed corn cornbread

Step 1

Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
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