Description
This classic creamed corn cornbread recipe yields a moist, lightly sweet Northern-style cornbread with a tender crumb. Made with yellow cornmeal, creamed corn, and a touch of sugar, it is baked in a hot cast iron skillet for a perfect golden crust and soft interior. Serve warm with butter and honey for a comforting side dish perfect for any meal.
Ingredients
Scale
Dry Ingredients
- 3/4 cup yellow cornmeal (medium grind)
- 1 1/2 cups plain / 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" cast iron skillet in the oven and preheat to 220°C / 425°F while preparing the batter.
- Mix Dry Ingredients: In a large bowl, combine the yellow cornmeal, flour, baking powder, white sugar, and salt. Stir thoroughly to mix.
- Mix Wet Ingredients: In a separate bowl, combine the canned creamed corn, melted butter, lightly whisked eggs, and milk. Mix until all ingredients are fully incorporated.
- Combine Batter: Pour the wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing to keep the batter tender.
- Prepare Skillet: Remove the hot skillet from the oven. Add 1 tablespoon of melted butter and swirl it around the base and halfway up the sides to coat evenly. Alternatively, use a brush for coating.
- Pour and Smooth Batter: Pour the batter into the butter-coated skillet and smooth the surface evenly.
- Bake: Reduce oven temperature to 190°C / 375°F. Bake the cornbread for 30 minutes or until the top is light golden brown and a skewer inserted into the center comes out clean. The top should spring back when gently pressed.
- Cool and Serve: Allow the cornbread to cool in the skillet for 15 minutes before turning out onto a serving platter or cutting board. Serve warm, optionally with additional butter and honey for enhanced flavor.
Notes
- This cornbread is moist with a tender crumb, not overly sweet or crumbly, making it an ideal Northern-style recipe.
- For individual servings, try making cornbread muffins using this batter.
- Using a preheated cast iron skillet ensures a perfect crust development.
- Serve warm for the best texture and flavor, pairing with butter and honey to take it to the next level.
- Do not overmix the batter to prevent tough cornbread.
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
