Description
This classic Cornbread with creamed corn recipe delivers a moist, tender texture with a subtly sweet corn flavor, perfect for pairing with hearty meals or enjoying as a comforting side. Baked in a cast iron skillet, it offers a golden crust and fluffy interior, enhanced by the richness of melted butter and the creamy sweetness of canned creamed corn. Easy to prepare and irresistibly delicious, this cornbread is a timeless addition to any kitchen.
Ingredients
Scale
Dry Ingredients
- 3/4 cup yellow cornmeal (medium grind, also labeled as polenta)
- 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 (125g) unsalted melted butter
- 2 eggs, lightly whisked
- 3/4 cups milk
For Greasing and Brushing
- 1 – 2 tbsp melted butter
Instructions
- Preheat the Oven and Skillet: Place a 26cm (10″) cast iron skillet in the oven and preheat to 220°C (425°F) while you prepare the batter. This ensures the skillet is hot when the batter goes in, creating a crispy crust.
- Mix Dry Ingredients: In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, white sugar, and salt. Stir well to evenly distribute all dry elements.
- Mix Wet Ingredients: In a separate bowl, combine the creamed corn, melted butter, lightly whisked eggs, and milk. Mix until all wet ingredients are fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Mix gently but thoroughly until just combined; avoid overmixing to maintain a tender crumb.
- Prepare the Skillet: Carefully remove the hot skillet from the oven. Add about 1 tablespoon of melted butter and swirl it around to coat the base and sides of the skillet evenly. You can also use a brush for thorough coverage.
- Pour Batter into Skillet: Pour the prepared batter into the buttered skillet, smoothing the surface with a spatula to ensure even baking.
- Bake the Cornbread: Reduce the oven temperature to 190°C (375°F). Bake the cornbread for 25 to 30 minutes or until the top is a light golden brown and a skewer inserted in the center comes out clean. The surface should spring back when gently poked.
- Cool Before Serving: Allow the cornbread to cool in the skillet for about 15 minutes. This resting period helps it set and makes it easier to handle.
- Serve Warm: Serve the cornbread warm, either in the skillet or turned out onto a serving platter. Enhance the flavor with extra butter and honey for a delightful finish.
Notes
- Using a hot cast iron skillet before adding batter creates a crispy, golden crust that’s characteristic of classic cornbread.
- Be careful not to overmix the batter to keep the cornbread tender and fluffy.
- Butter and honey are optional but highly recommended toppings that complement the sweet and savory flavors.
- You can substitute whole milk with buttermilk for a tangier flavor and a softer crumb.
- This cornbread pairs well with chili, barbecue dishes, or as a standalone snack.
