Description
A moist and flavorful Northern-style cornbread made with creamed corn, perfect as a side for dinners or a warm snack. This easy-to-make recipe uses a cast iron skillet for a crispy crust and tender interior, enhanced with butter and honey for serving.
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 unsalted butter, melted (125g)
- 2 eggs, lightly whisked
- 3/4 cup milk
For Greasing and Brushing
- 1 - 2 tbsp melted butter
Instructions
- Preheat Skillet: Place a 26cm (10") cast iron skillet in the oven and preheat the oven to 220°C (425°F) while preparing the batter.
- Mix Dry Ingredients: In a bowl, combine the cornmeal, all-purpose flour, baking powder, white sugar, and salt. Mix thoroughly to blend all dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the creamed corn, melted butter, eggs, and milk until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined, ensuring no overmixing.
- Prepare Skillet: Carefully remove the hot skillet from the oven and add 1 tbsp of melted butter, swirling it around to coat the base and halfway up the sides, or use a brush for even coating.
- Pour Batter: Pour the batter into the buttered skillet and smooth the surface with a spatula.
- Adjust Oven Temperature: Lower the oven temperature to 190°C (375°F) and place the skillet back in the oven.
- Bake: Bake for 30 minutes, or until the top is light golden brown and a skewer inserted in the center comes out clean, or the top springs back when gently poked.
- Cool: Allow the cornbread to cool in the skillet for 15 minutes before removing it onto a serving platter or cutting board.
- Serve: Serve warm straight from the skillet or turned out, optionally with butter and honey to enhance the flavor.
Notes
- This cornbread is super moist, not overly sweet, and holds together without being crumbly.
- Using a cast iron skillet creates a crispy crust and even baking.
- For a quicker portioned alternative, try making cornbread muffins.
- Butter and honey are recommended toppings to elevate the flavor.
- Ensure the oven temperature adjustment is followed for optimal texture and color.
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
