Moist Cornbread with Creamed Corn
Golden cornbread with crisp edges and a tender, moist crumb, made with canned creamed corn and baked in a hot skillet.
By Cookin' Kitchen
- Total: 55 minutes
- Servings: 10 servings
Recipe
Moist Cornbread with Creamed Corn
Golden cornbread with crisp edges and a tender, moist crumb, made with canned creamed corn and baked in a hot skillet.
Cookin' · https://cookin.club/recipes/moist-cornbread-with-creamed-corn
- Prep
- 10 minutes
- Cook
- 30 minutes
- Rest
- 15 minutes
- Total
- 55 minutes
- Servings
- 10
Ingredients
For 10 servings
Dry ingredients
Wet ingredients
For baking
Equipment
- Oven
- 26 cm/10-inch cast-iron skillet
- Mixing bowls
- Brush
- Serving platter or cutting board
Instructions
Step 1: Place a 26 cm/10-inch cast-iron skillet in the oven and preheat to 220°C/425°F while you make the batter.
Step 2: Place the dry ingredients in a bowl and mix.
Step 3: Place the wet ingredients in a separate bowl and mix until combined.
Step 4: Pour the wet ingredients into the dry ingredients and mix until combined.
Step 5: Take the skillet out of the oven. Add 1 tablespoon 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 in the batter and smooth the surface.
Step 7: Turn the oven down to 190°C/375°F and bake for 25–30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean. Alternatively, poke the top; it should spring back.
Step 8: Cool in the skillet for 15 minutes before turning out onto a serving platter or cutting board.
Step 9: Serve warm, either in the skillet or turned out. Serve with butter and honey, if desired.
Notes
In Australia, yellow cornmeal may be sold in packets labelled “polenta”; avoid instant polenta. A similar-size cake tin or loaf pan can be used instead of the skillet.
Make ahead and reheat in a 180°C/350°F oven for around 10 minutes, or warm briefly in the microwave. Do not leave the cornbread in the skillet overnight, as it can take on a metallic flavour.
Nutrition per serving
- Calories
- 277 kcal
- Fat
- 11 g
- Saturated fat
- 6 g
- Carbohydrates
- 39 g
- Sugar
- 12 g
- Fiber
- 1 g
- Protein
- 5 g
- Sodium
- 234 mg
- Cholesterol
- 58 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This skillet cornbread has golden edges and a soft, moist center. Serve it warm as a side, snack or afternoon treat.
Canned creamed corn gives this cornbread its moist texture; regular corn kernels are not a substitute here. Use medium-grind yellow cornmeal.
Serve warm, either in the skillet or turned out. Butter and honey make a fitting topping.
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