Skillet Cornbread With Creamed Corn
Creamed corn combined with a classic cornbread recipe gives you moist, melt in your mouth skillet cornbread. Perfect with a pad of butter and a drizzle of honey!
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
*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.
*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.
*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.