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?
- Preheat the oven: Set your oven to 220°C / 425°F and place a 25cm / 10-inch cast-iron skillet inside to heat up.
- Mix the dry ingredients: In a bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda until well combined.
- Prepare the wet ingredients: In a separate large bowl, whisk the buttermilk, eggs, and creamed corn until smooth.
- 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.
- Heat the skillet: Remove the hot cast-iron skillet from the oven and swirl in the canola oil to coat the bottom.
- 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.
- Serve and enjoy: Let cool slightly before slicing. Serve warm with butter, honey, or your favorite spread!
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
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
- Preheat the oven: Set your oven to 220°C / 425°F and place a 25cm / 10-inch cast-iron skillet inside to heat up.
- Mix the dry ingredients: In a bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda until well combined.
- Prepare the wet ingredients: In a separate large bowl, whisk the buttermilk, eggs, and creamed corn until smooth.
- 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.
- Heat the skillet: Remove the hot cast-iron skillet from the oven and swirl in the canola oil to coat the bottom.
- 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.
- 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
Alton Brown Creamed Corn Cornbread
