Creamy Corn Bread:
Have you ever had a moist, warm, piece of cornbread right out of the oven? Well, if you haven't, you are missing out! Cornbread is a staple in many homes, and especially popular in the southern U.S. states. This amazing bread can be served as a main dish for breakfast or as a side dish for a barbecue or holidays such as Thanksgiving. This recipe adds creamed corn which makes the bread even more moist. I wrote this recipe so it can be made using a cast iron skillet (which I prefer), or a baking pan. Using either pan will still result in a great cornbread. This dish is best served warm and can be topped with your favorite toppings such as butter, honey, jelly, or jam. Today cornbread is enjoyed year round and no excuse is needed to enjoy this easy to make baked deliciousness. Now, let's bake!
Course: Any
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10-12
Ingredients:
Dry Ingredients:
Wet Ingredients:
Baking Ingredients:
Instructions:
Have you ever had a moist, warm, piece of cornbread right out of the oven? Well, if you haven't, you are missing out! Cornbread is a staple in many homes, and especially popular in the southern U.S. states. This amazing bread can be served as a main dish for breakfast or as a side dish for a barbecue or holidays such as Thanksgiving. This recipe adds creamed corn which makes the bread even more moist. I wrote this recipe so it can be made using a cast iron skillet (which I prefer), or a baking pan. Using either pan will still result in a great cornbread. This dish is best served warm and can be topped with your favorite toppings such as butter, honey, jelly, or jam. Today cornbread is enjoyed year round and no excuse is needed to enjoy this easy to make baked deliciousness. Now, let's bake!
Course: Any
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10-12
Ingredients:
Dry Ingredients:
- 3/4 cup yellow cornmeal , medium grind preferred
- 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 unsalted butter, melted
- 2 eggs , lightly whisked
- 3/4 cups milk
Baking Ingredients:
- 1 - 2 tbsp butter , melted (for greasing & brushing)
- Cooking spray (if using a baking pan instead of cast iron skillet)
Instructions:
- Place a 10" cast iron skillet in the oven and preheat to 425F while making the batter. If you choose not to use a cast iron skillet, you may use a 9x13 inch baking pan and it does not need to be pre-heated.
- Place the all the dry ingredients in a bowl and mix. Put to the side.
- Place all the wet ingredients in a separate bowl and mix until combined.
- Pour the wet ingredients 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). If using a baking pan, spray it evenly with cooking spray.
- Pour the batter in the pan or skillet, smooth the surface.
- Turn oven down to 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.
- Take out of the oven and place on a cooling rack. Cool 15 minutes in the skillet before turning out onto serving platter or plates.
- It can be served in the skillet or turned out. Best served warm. Can be topped with butter, honey, or jelly. Enjoy!