Description
A moist and flavorful Northern-style cornbread made with creamed corn, delivering a subtly sweet and tender crumb. Perfectly baked in a cast iron skillet, this quick and easy cornbread pairs beautifully with butter and honey for a comforting side or snack.
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 (125g) unsalted melted butter
- 2 eggs, lightly whisked
- 3/4 cup milk
For Cooking
- 1 - 2 tbsp melted butter (for greasing and brushing)
Instructions
- Preheat Skillet: 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 bowl, combine yellow cornmeal, all-purpose flour, baking powder, white 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 well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix to retain tenderness.
- Prepare Skillet: Carefully remove the hot skillet from the oven. Add 1 tablespoon of melted butter, swirling 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 prepared skillet and smooth the surface evenly.
- Bake: Reduce the oven temperature to 190°C (375°F) and bake the cornbread for 30 minutes, or until the top is light golden brown and a skewer inserted into the center comes out clean. The cornbread should spring back when lightly pressed.
- 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 an extra touch of indulgence.
Notes
- This cornbread is super moist with a tender crumb and not too sweet.
- Using a cast iron skillet helps achieve a crispy crust while keeping the inside soft.
- You can substitute milk with buttermilk for a richer flavor and slightly tangy taste.
- For a different texture, try adding whole kernel corn or jalapeños.
- Serve warm for best taste; it also reheats well.
- Try the recipe as muffins for easier portion control and quicker cooking.
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
