Cream Cornbread
Ingredients
DRY INGREDIENTS
3/4 cup yellow cornmeal , medium grind (Note 1)
1 1/2 cups flour (plain / all purpose)
1 tbsp baking powder
1/2 cup white sugar
1/4 tsp salt
WET INGREDIENTS
1 cup canned creamed corn
1/2 cup / 125g melted butter, unsalted
2 eggs , lightly whisked
3/4 cups milk
BAKING
1 - 2 tbsp butter , melted (for greasing & brushing)
This super delicious, dense, moist cornbread has a bit of a different texture than some of the drier, more crumby cornbread you’ve known before.
Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness. It also makes for a heftier cornbread that almost east more like a side than a simple bread complement.
Instructions
Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
Place the Dry Ingredients in a bowl and mix.
Place Wet ingredients in a separate bowl and mix until combined.
Pour Wet into the Dry ingredients, mix until combined.
Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
Pour the batter in, smooth surface.
Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
Cool 15 minutes in the skillet before turning out onto serving platter or cutting board.
Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top!
Recipe and image courtesy of Cornbread recipe | RecipeTin Eats