Potpourri Americana

I don't have a printer, so I print what I want to print here.
A collection of my personal bookmarks
HomeHome  FAQFAQ  RegisterRegister  Log inLog in  


 Cornbread with Creamed Corn

Go down 


Number of posts : 2738
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

Cornbread with Creamed Corn Empty
PostSubject: Cornbread with Creamed Corn   Cornbread with Creamed Corn EmptyTue Jul 05, 2011 2:41 am

Cornbread with Creamed Corn
2 c. yellow cornmeal
1 t. kosher salt
c. sugar
2 t. baking powder
t. baking soda
1 c. buttermilk
2 eggs
1 c. canned creamed corn
2 T. melted butter
2 T. canola oil
Preheat oven to 425. Place a 9 or 10 cast iron skillet in the oven to preheat. In a bowl, combine cornmeal, salt, sugar, baking powder, and 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 just to combine. If the batter will not pour, add more buttermilk to the batter. Swirl 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 18-20 minutes. Notes: This was the best cornbread I have ever made. I used stone ground corn (Bob's Red Mill). It is essential to preheat your skillet. For one batch I added a small can of diced green chilies with the creamed corn. That was excellent too.
Back to top Go down
View user profile http://hydracave.forumotion.com
Cornbread with Creamed Corn
Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
Potpourri Americana :: Creative Endeavors :: Recipes :: Breads-
Jump to: