Cornbread recipe (creamed corn)
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.97 out of 5 stars
(137)
Ingredients
10 servings
- 3/4 cup yellow cornmeal (, medium grind (Sold in packets labelled "polenta" in Australia, Note 1)
- 1 1/2 cups flour (plain / all purpose)
- 1 tbsp baking powder
- 1/2 cup white sugar
- 1/4 tsp salt
- 1 cup canned creamed corn
- 1/2 cup / 125g melted butter (, unsalted)
- 2 eggs (, lightly whisked)
- 3/4 cups milk
- 1 - 2 tbsp butter (, melted (for greasing & brushing)
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Preparation
Step 1
Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
Step 2
Place the Dry Ingredients in a bowl and mix.
Step 3
Place Wet ingredients in a separate bowl and mix until combined.
Step 4
Pour Wet into the Dry ingredients, mix until combined.
Step 5
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)
Step 6
Pour the batter in, smooth surface.
Step 7
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).
Step 8
Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.
Step 9
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!
Step 10
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