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Creamed Corn Cornbread Recipe

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This recipe for Creamed Corn Cornbread, by , is from The Barrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Justin Barrick
Added: Thursday, December 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups yellow cornmeal
1 tsp salt
1 Tablespoon sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 Tablespoons canola oil

Directions:
Directions:
Preheat oven to 425 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 mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Add 2 Tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon touch, about 20 minutes.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
If you don't have a seasoned cast iron skillet, don't attempt this recipe. This goes great with chili.

 

 

 

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