Cornbread recipe (creamed corn)
User Reviews
5
Cornbread recipe (creamed corn)
Description
The Cornbread recipe (creamed corn) uses medium grind yellow cornmeal (similar to polenta) with all-purpose flour, baking powder, sugar, and salt for the dry base. Wet ingredients include creamed corn, melted butter, whisked eggs, and milk. The batter is mixed and then baked in a preheated 26cm cast iron skillet, which imparts a crusty edge while keeping the inside soft and moist.
This cornbread has a sweet undertone from the sugar and naturally creamy texture from the canned creamed corn. The baking starts at a high temperature to set the crust, then lowers for continued baking until golden and set. Cooling briefly before slicing helps maintain the structure.
It can be served directly from the skillet or turned out onto a platter, accompanied by butter and honey for extra flavor. This recipe can also be made ahead and reheated gently either in the oven or microwave, though it should not be left in the skillet overnight to avoid off flavors.
Ingredients
Dry Ingredients
- 3/4 cup cornmeal medium grind (Sold in packets labelled "polenta" in Australia, Note 1, yellow
- 1 1/2 cups flour (plain / all purpose)
- 1 tbsp baking powder
- 1/2 cup white sugar
- 1/4 tsp salt
Wet Ingredients
- 1 cup canned creamed corn
- 1/2 cup / 125g butter unsalted, melted
- 2 egg lightly whisked
- 3/4 cups milk
Baking
- 1 - 2 tbsp butter , melted (for greasing & brushing)
Instructions
- Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
- Place the Dry Ingredients in a bowl and mix.
- Place Wet ingredients in a separate bowl and mix until combined.
- Pour Wet into the Dry ingredients, mix until combined.
- Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
- Pour the batter in, smooth surface.
- Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
- Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.
- Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top!
Notes
- Use medium grind cornmeal labeled "polenta"; avoid instant polenta for best texture.
- A 26cm cast iron skillet is recommended, but a similarly sized cake pan or loaf pan can substitute.
- This cornbread reheats well in a 180°C oven for about 10 minutes or briefly in the microwave.
- Do not leave the baked cornbread in the cast iron skillet overnight to prevent metallic taste transfer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277cal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 234mg | 10% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
