Description

This classic cornmeal-based cornbread recipe incorporates creamy canned creamed corn for added moisture and sweetness, creating a tender crumb with a slightly golden crust. Prepared in a preheated cast iron skillet and baked to perfection, this comforting cornbread is perfect as a side dish for barbecues, soups, and stews or simply enjoyed warm with butter and honey.

Ingredients

Scale

Dry Ingredients

3/4 cup yellow cornmeal (medium grind, also sold as 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 butter, melted
2 eggs, lightly whisked
3/4 cup milk
1–2 tbsp melted butter (for greasing and brushing the skillet)

Instructions

Preheat Skillet and Oven: Place a 26cm (10 inch) cast iron skillet in the oven and preheat the oven to 220°C (425°F) while you prepare the batter. This step ensures the skillet is hot for a crispy crust.
Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Stir well to evenly distribute all ingredients.
Mix Wet Ingredients: In a separate bowl, whisk together the creamed corn, melted butter, eggs, and milk until fully combined and smooth.
Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently and just until combined to avoid overmixing, which can cause toughness.
Prepare the Hot Skillet: Carefully remove the hot cast iron skillet from the oven. Add about 1 tablespoon of melted butter and swirl it around to coat the base and sides evenly, or use a pastry brush.
Pour Batter into Skillet: Pour the mixed batter into the prepared skillet and smooth the surface with a spatula to ensure even baking.
Adjust Oven Temperature and Bake: Lower the oven temperature to 190°C (375°F) and bake the cornbread for 25 to 30 minutes. It’s done when the top is lightly golden brown and a skewer inserted into the center comes out clean or when the surface springs back when lightly pressed.
Cool Before Serving: Allow the cornbread to cool in the skillet for about 15 minutes to set before turning it out onto a serving platter or cutting board.
Serve Warm: Best enjoyed warm, serve the cornbread in the skillet or inverted onto a board. Enhance the flavor by spreading butter and drizzling honey on top for a delightful finish.

Notes

Using a preheated cast iron skillet helps create a crispy crust, reminiscent of traditional southern-style cornbread.
Be careful not to overmix the batter; a few lumps are okay to maintain a tender texture.
For a richer flavor, use unsalted butter melted fresh rather than margarine or oil.
If you don’t have creamed corn, you can substitute with a mix of whole kernel corn blended with a little milk or cream for moisture.
This cornbread is delicious served alongside chili, barbecue ribs, or a hearty vegetable stew.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: cornbread, creamed corn, cast iron skillet, baked cornbread, southern style, side dish