Amazing Creamed Corn Cornbread Recipes

Steps:

• 1. Preheat oven to 425 degrees
• 2. Place a 10 inch cast iron skillet in the oven. (I have also made this recipe in an Ovenette or a dutch oven)
• 3. In a bowl, combine the cornmeal, salt, baking powder, and baking soda. Whisk together to combine well.
• 4. In a large bowl, combine the buttermilk, eggs, creamed corn, and 1 tablespoon of oil. I pour the creamed corn out of the can but don't scrape the can out. This appears to be the perfect amount.
• 5. Add the dry ingredients to the wet ingredients with a few stirs. DO NOT OVER MIX! A few lumps are ok.
• 6. Put 1 tablespoon of oil into your hot iron skillet (or oil your alternative pan). Pour the batter and bake until the cornbread is golden brown and springs back to the touch. Around 20 min. (I use a wooden pick and when it comes out clean it is done)

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

Steps:

• Preheat oven to 425 degrees F.
• 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. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot 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.