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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamed Corn Cornbread Recipe

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This recipe for Creamed Corn Cornbread is from The Barrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425º 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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