June 28, 2009

Creamed Corn Bread




This is for all you corn lovers

~ bits of corn mingled with old fashion cornbread and with a creamy, buttery texture.




Creamed Corn Bread
  • 2 cups plain cornmeal
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup buttermilk
  • 1 cup creamed corn
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons canola oil
Combine the first 5 ingredients well in a large bowl. Let set 30 minutes to soften meal.
Preheat oven to 425 degrees.
Place a large iron skillet in the oven to heat.
Meanwhile, whisk into the meal mixture the baking powder, soda and then the eggs. Batter should pour easily, if not, add more buttermilk or creamed corn. Add the oil to the hot iron skillet, pour the batter in and bake until the bread is golden brown, about 20 minutes, and springs back when touched. Slice in sections, cut open and add plenty of butter.

2 comments :

  1. I love adding creamed corn to my cornbread. The buttermilk makes it great too. You have a beautiful blog with great recipes.

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  2. Thanks for the comment. Being a country boy, cornbread was a staple at many meals and like you, I like corn in my skillet bread. Enjoy the recipe as I have thousands in my many collection.

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