Description
This Northern-style cornbread recipe featuring creamed corn is super moist, mildly sweet, and easy to make. Baked in a cast iron skillet, it delivers a golden crust with a tender crumb and is perfect served warm with butter and honey.
Ingredients
Scale
Dry Ingredients
- 3/4 cup yellow cornmeal (medium grind, polenta)
- 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 cups milk
For Greasing
- 1 - 2 tbsp melted butter (for greasing and brushing skillet)
Instructions
- Preheat Skillet: Place a 26 cm (10 inch) cast iron skillet in the oven and preheat the oven to 220°C (425°F) to heat the skillet while preparing the batter.
- Mix Dry Ingredients: In a bowl, combine the cornmeal, all-purpose flour, baking powder, white sugar, and salt; stir to mix evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the creamed corn, melted butter, lightly beaten eggs, and milk until fully combined.
- Combine Batter: Pour the wet ingredient mixture into the dry ingredients and mix gently until just combined, avoiding overmixing to preserve tenderness.
- Prepare Skillet: Remove the hot skillet from the oven carefully. Add 1 tablespoon of melted butter to the skillet and swirl it around to coat the base and halfway up the sides evenly; alternatively, use a brush for this step.
- Bake Batter: Pour the batter into the prepared skillet and smooth the surface with a spatula. Lower the oven temperature to 190°C (375°F) and bake for 30 minutes, or until the top is light golden brown and a skewer inserted into the center comes out clean or the top springs back when gently poked.
- Cool and Serve: Allow the cornbread to cool in the skillet for 15 minutes before turning it out onto a serving platter or cutting board. Serve warm, ideally with butter and honey to enhance the flavor.
Notes
- This recipe yields a Northern-style moist cornbread that is not too sweet and not crumbly.
- Using a cast iron skillet helps develop a crispy crust and even baking.
- Ensure not to overmix the batter to keep the bread tender.
- Serve the cornbread warm for the best taste experience.
- For a convenient variation, see the Cornbread Muffins version.
- You can use melted butter or a brush to grease the skillet for easy release and added flavor.
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
