Creamed Corn Cornbread

Name: Creamed Corn Cornbread
Prep time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 2 cup Stone-Ground Cornmeal (2 cups stone-ground cornmeal); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tbsp Granulated Sugar (1 tablespoon sugar); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 1 cup Buttermilk (1 cup buttermilk); 2 pieces Egg (2 large eggs); 1 cup Creamed Corn (1 cup creamed corn); 2 tbsp Canola Oil (2 tablespoons canola oil)

Creamed Corn Cornbread - Sides & Salads

35 min

Servings8

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Steps

1Heat oven to 425ºF.
2Place a 10-inch cast iron skillet into the oven.
3In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together until well combined.
4In 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.
5Swirl the canola oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Nutrition

Calories: 176kcal
Protein: 5g
Carbs: 27g
Fat: 6g
Fiber: 2g
Sugar: 3g

Estimated from the ingredient list.

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Questions

How long does creamed corn cornbread take to make?

About 35 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 8 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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