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creamy corn bread

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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:
  • 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!
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  • Home
  • Contact/Contacto
  • Recipes/Recetas
    • Breads >
      • Banana Bread
      • Creamy Corn Bread
      • Bread Pudding
      • Pumpkin Bread
    • Breakfast >
      • French Toast Casserole
      • Veggie Frittata
      • Loaded Hashbrown Casserole
      • Easy Banana Oat Pancakes
      • Easy Egg Muffins
      • Quick Spinach & Bacon Quiche
    • Vegetarian Appetizers >
      • Black Bean Salsa
      • Cheesy Mini Peppers
      • Guacamole
      • Spinach & Artichoke Dip
      • Baked Zucchini Crisps
      • Roasted Chickpeas
    • Main Dishes >
      • Chickpea Salad
      • Corn Casserole
      • Ditali Pasta with Sausage
      • Easy Chicken Salad
      • Garlic Shrimp & Broccoli
      • Roasted Asparagus
      • Turkey Black Bean Chili
      • Eggplant Lasagna
    • International Dishes >
      • Dominican Pollo Guisado
      • Dominican Spaghetti
      • Arroz con Gandules
      • Locrio de Longaniza
      • Pastelon (Sweet Plantain Lasagna)
      • Shrimp Fried Rice
      • Cheesy Chicken Enchiladas Suizas
      • Fast Fajitas
      • Mexican Street Corn Salad
    • Desserts >
      • Apple (Nut) Cake
      • Apple Pie Filling
      • Blueberry Pound Cake
      • Caramel Sauce
      • Chocolate Chip Butterscotch Bars
      • Churro Cheesecake Bars
      • Dominican Rice Pudding
      • Graham Cracker Pudding Dessert
      • Lemon Blueberry Cake
      • Pineapple Upside Down Cake
      • Red Velvet Bundt Cake
      • 3 Ingredient Peanut Butter Cookies