Description
A moist and flavorful Northern-style cornbread made with creamed corn for extra tenderness and sweetness. This easy recipe features a golden crust and a tender crumb, perfect served warm with butter and honey.
Ingredients
Scale
Dry Ingredients
- 3/4 cup yellow cornmeal, medium grind
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup white sugar
- 1/4 tsp salt
Wet Ingredients
- 1 cup canned creamed corn
- 1/2 cup unsalted butter, melted (125g)
- 2 eggs, lightly whisked
- 3/4 cup milk
- 1 - 2 tbsp butter, melted (for greasing and brushing)
Instructions
- Preheat Skillet and Oven: Place a 26cm/10" cast iron skillet in the oven and preheat to 220°C / 425°F while preparing the batter.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir to evenly distribute.
- Mix Wet Ingredients: In a separate bowl, whisk together the creamed corn, melted butter, eggs, and milk until fully combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Prepare Skillet: Carefully remove the hot skillet from the oven. Add 1 tablespoon of melted butter and swirl it around to coat the base and halfway up the sides, or use a brush for even coverage.
- Pour and Smooth Batter: Pour the batter into the buttered hot skillet and smooth the surface evenly.
- Bake: Reduce the oven temperature to 190°C / 375°F. Bake the cornbread for 30 minutes or until the top is light golden brown and a skewer inserted into the center comes out clean, or when the top springs back when poked.
- Cool and Serve: Let the cornbread cool in the skillet for 15 minutes before turning out onto a serving platter or cutting board. Serve warm with butter and honey for best flavor.
Notes
- This cornbread recipe yields a moist and tender texture with a slight sweetness, typical of Northern-style cornbread.
- You can use a 10" cast iron skillet for the traditional crust and even baking.
- Adjust the amount of sugar to taste if you prefer less sweetness.
- For a quick snack variation, try making Cornbread Muffins using this batter.
- Allowing the cornbread to cool slightly before serving helps it set and slice more cleanly.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 12 g
- Sodium: 234 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 58 mg
