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CREAMED CORN CORNBREAD
2
1
1
2
½
1
2
1
2
cups yellow cornmeal
teaspoon kosher salt
tablespoon sugar
teaspoons baking powder
teaspoon baking soda
cup buttermilk
eggs
cup creamed corn
tablespoons canola oil
1
2
3
) 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 to combine well.
) In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to
combine thoroughly.
4
5
6
7
8
9
) Add the dry ingredients to the buttermilk mixture and stir to combine.
) If the batter will not pour, add more buttermilk to the batter.
) Add 2 tablespoons canola oil to the cast iron skillet.
) Pour the batter into the skillet.
) Bake until the cornbread is golden brown and springs back upon the touch, about 20
minutes.
Yield: 8 servings
CREAMED CORN CORNBREAD
26
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