Wednesday, March 2, 2011

Creamed Corn Cornbread

Posted by Lori:
I should first explain that I didn't have a cast iron skillet for this recipe, so I had to improvise.  Also, I doubled the recipe, so that we would have leftovers.  The original recipe serves eight, and with my family of six, we always need more than one recipe so that we can have leftovers. 

This recipe was found on Food Network's site and was made by Alton Brown.  I'm sure in the episode he told all about the science behind cooking cornbread in an iron skillet!  He's interesting in that way!

Creamed Corn Cornbread

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar (I doubled the sugar)
1/2 teaspoons baking soda
2 teaspoons baking powder
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil (I used butter and melted it by heating it in the 9 x 13 pan in the preheated oven.  That's why in the picture, the cornbread was browned on top.  The butter browned.)

Preheat oven to 425 degrees.  Place a 10 inch cast iron skillet into the oven.  In a bowl, combine the cornmeal, salt, sugar, baking soda, and baking powder. 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. Pin It Now!

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