Description
This classic creamed corn cornbread recipe features a moist, tender texture with a perfect balance of sweetness and savory flavors. Made with medium grind yellow cornmeal, creamed corn, and just the right amount of sugar, it's a Northern style cornbread that's easy to make and bake in a cast iron skillet for an unbeatable crust.
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 (125 g) unsalted butter, melted
- 2 eggs, lightly whisked
- 3/4 cup milk
For Greasing and Brushing
- 1 - 2 tbsp butter, melted
Instructions
- Preheat Skillet: Place a 26 cm (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 the yellow cornmeal, all-purpose flour, baking powder, white sugar, and salt. Stir until thoroughly mixed.
- Combine Wet Ingredients: In a separate bowl, mix together the canned creamed corn, melted unsalted butter, lightly whisked eggs, and milk until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir until just combined. Do not overmix to keep the bread tender.
- Prepare Skillet: Carefully remove the hot skillet from the oven. Add 1 tablespoon of melted butter and swirl or brush it around the base and halfway up the sides to coat evenly.
- Pour Batter: Pour the batter into the buttered skillet, smoothing the surface with a spatula.
- Bake: Lower the oven temperature to 190°C (375°F) and bake the cornbread for 30 minutes. It is done when the top turns a light golden brown and a skewer inserted in the center comes out clean, or when the top springs back when poked.
- Cool and Serve: Let the cornbread cool for 15 minutes in the skillet before transferring to a serving platter or cutting board. Serve warm with additional butter and honey for extra flavor.
Notes
- This Northern style cornbread is super moist, not overly sweet, and has a tender crumb.
- Use a cast iron skillet for an authentic crust and even baking.
- If you prefer, you can bake this batter as cornbread muffins for quicker cooking and individual servings.
- Allow the cornbread to cool slightly before removing from the skillet to avoid crumbling.
- Serving with butter and honey enhances the flavor and makes it extra indulgent.
- The recipe uses medium grind yellow cornmeal also called polenta in some regions.
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
