Good golly Miss Molly, I have never met a cornbread, or really any bread, I didn’t like. But when I found this gem of a recipe, I knew I had something special. It gives me exactly what I want out of a cornbread recipe:
Soft and crumbly
Moist texture
Sweet with a hint of sugar in the dough
Whenever you meet a good recipe like this, befriend it for life. Keep it in your pocket of “go-to” recipes and make it as a side dish for any southern staple meal.
I had made Chipotle Chicken Chili this week and this was the perfect sweet compliment to the spicy chili. I preferred it on the side in between chili bites, but The Man crumbled his right into the chili, getting a taste with every bite.
I can think of so many other dishes this cornbread can go with. Fried chicken, burgers, pulled pork, stew, chili, ham, brisket, and my favorite – with a drizzle of honey and a pat of butter. (Swoon).
The best part is, this recipe is such a cinch to whip up, you’ll never want to look at another Jiffy box again. This stuff is the bees knees, people!
LET’S GET STARTED!
Preheat your oven to 425 degrees F. Grab a 10″ cast iron skillet and grease with butter. Mmmm, butter. *If you don’t have a cast iron skillet, just grab an 8×8 or 9×9 baking dish and grease it up good.
In a large mixing bowl, combine 1 1/4 cup of cornmeal, 1 cup flour, 2 1/2 TBS sugar, 1 TBS baking powder, and 1 tsp salt.
In a separate, smaller bowl, whisk 2 eggs, 1 stick of melted butter, and 1 14.5 oz can of creamed corn until lightly beaten and just incorporated. *Make sure that the melted butter isn’t too hot when combining it with the eggs, or you might end up with scrambled eggs. Let it cool for :30 seconds to 1 minute before adding it into the eggs.
Pour the wet ingredients into the dry ingredients while stirring. Stir them in until they are just incorporated.
Don’t over do it! Or your cornbread will turn hard while baking, like a brick, and then it can be used as a weapon.
Cornbread is not a weapon.
Pour the just incorporated batter into the greased skillet and smooth down the top.
Bake the cornbread about 17-22 minutes or until the cornbread is golden yellow. I baked mine about 18 minutes, and I was left with golden yellow, moist cornbread that was soft and utterly delicious.
Be sure not to overcook the cornbread, or you will commit one of the 7 deadly sins – dry cornbread
Once it’s cooked to your liking (but remember, overcooked cornbread = deadly sin), remove from the oven and allow to cool.
Serve warm with a drizzle of honey and a pad of butter. Enjoy, I know you will!
Skillet Cornbread With Creamed Corn
Equipment
- 10" Cast Iron Skillet, or 8x8 or 9x9 baking dish
Ingredients
- 4 tbs butter to grease the pan with
- 1 1/4 cup Cornmeal
- 1 cup Flour
- 2 1/2 TBS Sugar
- 1 TBS Baking Powder
- 1 tsp Salt
- 2 Eggs
- 1 stick 1/2 cup Unsalted Butter, melted
- 1 14.5 oz can Creamed Corn
Instructions
- Preheat your oven to 425 degrees F. Grab a 10" cast iron skillet or a baking dish and grease with butter.
- In a large mixing bowl, combine 1 1/4 cup of cornmeal, 1 cup flour, 2 1/2 TBS sugar, 1 TBS baking powder, and 1 tsp salt.
- In a separate, smaller bowl, whisk 2 eggs, 1 stick of melted butter, and 1 14.5 oz can of creamed corn until lightly beaten and just incorporated.
- Pour the wet ingredients into the dry ingredients while stirring. Stir them in until they are just incorporated.
- Pour the just incorporated batter into the greased skillet and smooth down the top.
- *Bake the cornbread about 17-22 minutes or until the cornbread is golden yellow.
- Once it's cooked, remove from the oven and allow to cool.
- Serve warm with a drizzle of honey and a pad of butter. Enjoy, I know you will!
Notes
*I like my cornbread soft and moist so baked my cornbread for about 18 minutes and I was left with golden yellow, moist cornbread that was soft and utterly delicious. You can always cook it longer to get a golden, more crumbly cornbread.
