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Recipe Detail

Creamed Corn Cornbread

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Number of Servings:

Ingredients:

  1. 2 cups - yellow cornmeal
  2. 1 teaspoons - kosher salt
  3. 1 tablespoons - sugar
  4. 2 teaspoons - baking powder
  5. 1/2 teaspoons - baking soda
  6. 1 cups - buttermilk
  7. 2 - eggs
  8. 1 cups - creamed corn
  9. 2 teaspoons - canola oil
  10. 2 cups - yellow cornmeal
  11. 1 teaspoons - kosher salt
  12. 1 tablespoons - sugar
  13. 2 teaspoons - baking powder
  14. 1/2 teaspoons - baking soda
  15. 1 cups - buttermilk
  16. 2 - eggs
  17. 1 cups - creamed corn
  18. 2 teaspoons - canola oil

Directions:

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.

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.

Swirl the oil in the hot cast iron skillet. Pour the better into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.


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