It’s a cornbread recipe that even the pickiest Southerner will love. Bon Appetit, y’all.
Skillet Cornbread with Creamed Corn
Serves up to 10
Ingredients:
- 1 1/4 cups plain cornmeal
- 1 cup all-purpose flour
- 1 to 3 tablespoons sugar (see Note)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 (14.75-ounce) can creamed-style corn
Instructions
- Preheat oven to 425°F. Grease a 10″ cast-iron skillet or medium baking dish.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and creamed corn. Add the wet ingredients to the dry ingredients and stir.
- Pour the batter into the prepared skillet and smooth the top. Bake until cornbread is golden yellow, about 17 to 21 minutes. (I like to pull it out on the early side so that it doesn’t overcook or dry out.) Remove from the oven and cool completely. Serve with extra butter and hot soup.
Recipe Notes
If you don’t like any sweetness in your cornbread, use just 1 tablespoon of sugar (you need a little bit to balance out the flavors). If you love sweet cornbread, add up to 3 tablespoons.
