Cornbread (creamed corn)
Recipe video above. This cornbread is super moist, not too sweet and not crumbly! It's a Northern style corn bread that's super quick and easy to make. Also see Cornbread Muffins!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
- 2
Place the Dry Ingredients in a bowl and mix.
- 3
Place Wet ingredients in a separate bowl and mix until combined.
- 4
Pour Wet into the Dry ingredients, mix until combined.
- 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)
- 6
Pour the batter in, smooth surface.
- 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).
- 8
Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.
- 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!