Of course I found a recipe on Food Network (where else?). This one is from Alton Brown. I really enjoy his show, Good Eats; it's funny and educational. He's also on Iron Chef America, which is one of the reasons I watch it.
Creamed Corn Cornbread
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 2 tablespoons canola oil
Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
We don't have a 10-inch cast iron skillet, so we used two of these cute little ones. I put the regular size knife there to show how small the skillet is. We had to fill each one twice to bake all the batter.
See the bits of corn in the batter?
And the first little cornbread is done.
It was really good, not as dry as cornbread often is. We enjoyed it with some yummy beef stew. We still have some beef stew leftovers, but the cornbread is all gone. I really hope we make this again.
For more cream style corn recipes, visit Patchwork Times.