Description
This moist and flavorful creamed corn cornbread is a classic Northern style recipe that combines the sweetness of creamed corn with a tender crumb. Easy to prepare and baked in a cast iron skillet, it makes a perfect side dish to any meal, best served warm with butter and honey.
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 inch) cast iron skillet in the oven and preheat to 220°C (425°F) while you prepare the batter.
- Mix Dry Ingredients: In a bowl, combine the yellow cornmeal, all-purpose flour, baking powder, white sugar, and salt. Stir well to evenly distribute all dry ingredients.
- Mix Wet Ingredients: In a separate bowl, mix together the canned creamed corn, melted unsalted butter, lightly whisked eggs, and milk until fully combined.
- Combine Batter: Pour the wet ingredient mixture into the dry ingredients. Gently mix until just combined, taking care not to overmix to maintain a tender texture.
- Prepare Skillet: Remove the hot skillet from the oven. Add about 1 tablespoon of melted butter to the skillet and swirl it around the base and about halfway up the sides to coat thoroughly. You may also use a brush to spread the butter evenly.
- Pour Batter into Skillet: Pour the batter into the prepared skillet and smooth the surface with a spatula.
- Bake: Reduce the oven temperature to 190°C (375°F). Bake the cornbread for 30 minutes, or until the top is lightly golden and a skewer inserted into the center comes out clean. When pressed lightly, the top should spring back.
- Cool and Serve: Allow the cornbread to cool in the skillet for 15 minutes before turning it out onto a serving platter or cutting board. Serve warm with butter and honey for an extra delicious touch.
Notes
- This recipe yields a super moist, not overly sweet cornbread that is not crumbly, perfect for a Northern style cornbread experience.
- Use a cast iron skillet for best results and authentic flavor.
- If you prefer individual servings, try making cornbread muffins instead using this batter.
- Make sure the oven and skillet are preheated properly for a nice crust formation.
- To enhance the flavor, serve with butter and honey as suggested.
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
