Have you ever tried cornbread with creamed corn? If you haven’t, I think you’re gonna love its delightful combination of sweet and savory. The creamed corn adds a creaminess and a natural sweetness that perfectly complements the slight grittiness of the cornmeal. If baked right, the bread...
The creamed corn adds a rich, creamy texture. Forget cornbread that is dry and leaves you running for a glass of water to get it down. This cornbread with creamed corn is moist and flavorful! Cornbread with Creamed Corn Aside from the texture and flavor, this cornbread with creamed corn re...
Skillet Cornbread with Creamed Corn. Moist crusty bread with hint of sweetness, this is perfect addition to weekend barbecue or bowl of chili
This moist, flavorful cornbread is naturally sweetened with cream-style corn. It's an excellent buttermilk cornbread to serve with greens or chili.
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. ...
Creamed Corn- this gives the cornbread more richness and bits of corn Buttermilk- for moisture and a for a nice tang Eggs- makes the cornbread light and fluffy Butter- everything is better with butter Canola oil- to grease the skillet and give the bottom and sides of the cornbread a bit...
This is a rich loaf with sour cream and canned corn for extra flavor. Try adding chopped peppers or onions for variations on the theme.
. And I found it a bit bland. I'm not sure the creamed corn was better than using canned or frozen corn, but it contributed to the lack of a firm texture to the corn bread.I did use bacon grease vs vegetable oil to grease my cast iron skillet, which I often do with corn bread...
1 teaspoon sea salt 1.25 sticks salted butter, room temperature 1/4 cup brown sugar 4 large eggs 1.5 cups creamed corn (a 14.75-ounce can of creamed corn) 1/2 cup drained, canned crushed pineapple in juice (not syrup) 1 cup shredded Monterey Jack or medium-sharp Cheddar cheese ...
I cut the recipe in half (with 1 can creamed corn ONLY) and put it into a pre-heated cast iron skillet with 2 Tbsp melted butter - per advice from another reviewer to crisp up the bottom (which I also highly recommend). When I first tried it, the texture wasn't what I expected,...