Creamed Corn Cornbread

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil
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Directions

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

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on June 18, 2012

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    OMG. I made this recipe and now we don't eat cornbread any other way! Alton sure knows how to cook!

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  • on April 15, 2012

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    Thisis a good basic cornmeal recipe that you can dress up or down. There's no flour to soften the batter, so it's a hearty cornbread. I omit the sugar, replace the canola with bacon fat, and add diced fresh jalapeno...maybe even some shredded cheese. This is probably a Texas variation on Alton's basic cornbread. Thanks, Alton. This is a keeper!

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  • on November 12, 2011

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    This is so delious and so easy to make. I love the crispy outside and tender inside and it doesn't crumble as you eat it. It is definitely a keeper and I don't need to keep trying cornbread recipes. This is the winner!!! Thanks Alton

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