Side Dishes

Alton Brown Creamed Corn Cornbread

Creamed Corn Cornbread

This delicious cornbread is quick to prepare and features a moist, tender crumb thanks to the addition of creamed corn. It’s a versatile side dish that pairs well with various meals and can be made using common pantry ingredients.

Recipe Ingredients:

  • 2 cups stone-ground cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

How To Make Creamed Corn Cornbread?

  1. Preheat the oven: Set your oven to 220°C / 425°F and place a 25cm / 10-inch cast-iron skillet inside to heat up.
  2. Mix the dry ingredients: In a bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda until well combined.
  3. Prepare the wet ingredients: In a separate large bowl, whisk the buttermilk, eggs, and creamed corn until smooth.
  4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. If the batter is too thick to pour, add a little extra buttermilk.
  5. Heat the skillet: Remove the hot cast-iron skillet from the oven and swirl in the canola oil to coat the bottom.
  6. Bake the cornbread: Pour the batter into the hot skillet and bake for about 20 minutes, or until golden brown and springy to the touch.
  7. Serve and enjoy: Let cool slightly before slicing. Serve warm with butter, honey, or your favorite spread!
Creamed Corn Cornbread

Recipe Tips:

  • Use stone-ground cornmeal: It provides a more textured and flavorful cornbread.
  • Preheat the skillet: Heating the cast-iron skillet in the oven ensures a crispy crust.
  • Combine wet and dry ingredients gently: Overmixing can lead to a tough texture; stir until just combined.​
  • Check doneness with a toothpick: Insert it into the center; if it comes out clean, the cornbread is ready.​
  • Let it rest before serving: Allowing the cornbread to cool slightly helps it set and makes slicing easier

How To Store & Reheat Leftovers?

  • Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container before refrigerating.​
  • Freeze: After cooling, wrap the cornbread securely in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, transfer it to the refrigerator overnight.
  • Reheat: Heat a non-stick skillet over medium heat. Add a small amount of butter and warm the cornbread slice for 2-3 minutes per side until heated and slightly crispy.

Nutrition Facts

  • Calories: 244.6​
  • Total Fat: 7.4 g​
  • Saturated Fat: 0.6 g​
  • Cholesterol: 23.6 mg​
  • Sodium: 556.4 mg​
  • Potassium: 21.9 mg​
  • Total Carbohydrate: 40.6 g​
  • Dietary Fiber: 2.0 g​
  • Sugars: 11.0 g​
  • Protein: 4.6 g

Check out More Recipes:

Alton Brown Creamed Corn Cornbread

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:8 servingsCalories:244.6 kcal Best Season:Suitable throughout the year

Description

This delicious cornbread is quick to prepare and features a moist, tender crumb thanks to the addition of creamed corn. It’s a versatile side dish that pairs well with various meals and can be made using common pantry ingredients.

Ingredients

Instructions

  1. Preheat the oven: Set your oven to 220°C / 425°F and place a 25cm / 10-inch cast-iron skillet inside to heat up.
  2. Mix the dry ingredients: In a bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda until well combined.
  3. Prepare the wet ingredients: In a separate large bowl, whisk the buttermilk, eggs, and creamed corn until smooth.
  4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. If the batter is too thick to pour, add a little extra buttermilk.
  5. Heat the skillet: Remove the hot cast-iron skillet from the oven and swirl in the canola oil to coat the bottom.
  6. Bake the cornbread: Pour the batter into the hot skillet and bake for about 20 minutes, or until golden brown and springy to the touch.
  7. Serve and enjoy: Let cool slightly before slicing. Serve warm with butter, honey, or your favorite spread!

Notes

  • Use stone-ground cornmeal: It provides a more textured and flavorful cornbread.
    Preheat the skillet: Heating the cast-iron skillet in the oven ensures a crispy crust.
    Combine wet and dry ingredients gently: Overmixing can lead to a tough texture; stir until just combined.​
    Check doneness with a toothpick: Insert it into the center; if it comes out clean, the cornbread is ready.​
    Let it rest before serving: Allowing the cornbread to cool slightly helps it set and makes slicing easier
Keywords:Alton Brown Creamed Corn Cornbread

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