Cornbread with Creamed Corn
This Skillet Creamed Corn Cornbread bakes up moist, tender, and perfectly golden in a hot cast iron skillet. The creamed corn adds natural sweetness and keeps the crumb soft, while the preheated skillet creates those irresistible crispy edges that make homemade cornbread so good. Perfect for chili, BBQ, soups, and holiday meals.
Servings: 7
Calories: 314kcal
Equipment
- 10-inch cast iron skillet
Ingredients
- 4 tablespoon butter divided, melted, coating
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 teaspoon baking powder
- 2 teaspoon salt
- 14 oz canned creamed corn (14-15 oz)
- 2 large eggs
- 1 cup 2% milk
- 3 tablespoon honey
Instructions
- Using 1 tablespoon soften butter, coat the skillet.
- Preheat oven to 425°F and put the coated skillet in to preheat.
- Sift the flour, cornmeal, baking powder, and salt into a large bowl.
- In a medium bowl, lightly beat the eggs to break them apart.
- Add the creamed corn, milk, honey, and 3 tablespoon melted butter to the eggs; mix to combine.
- Stir the wet ingredients into the dry, until thoroughly combined.
- Remove the now heated skillet from the oven and pour the batter in, smoothing to even.
- Bake for 22-26 minutes, or until a toothpick comes out clean and the top is softly golden.
- Slice and serve with your favorite meal.
Notes
- Use room-temperature ingredients. Bring the milk, eggs, and melted butter to room temperature before mixing the batter. This helps everything combine smoothly and bake more evenly.
- Let the batter rest. Allow the cornbread batter to sit for about 10 minutes before baking. This gives the cornmeal time to hydrate, resulting in a more tender crumb.
- Cover if it browns too quickly. If the top is getting dark before the center is finished baking, loosely tent the skillet with foil so the top stays golden, not dark brown.
- Toast the leftovers. Day-old slices are best toasted in a buttered skillet. The crust comes back, and it might be even better than fresh.
- Make honey butter. Whip equal parts soft butter and honey with a fork. It takes 30 seconds and it is the perfect topping for a warm slice.
Nutrition
Calories: 314kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 1059mg | Potassium: 233mg | Fiber: 3g | Sugar: 11g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg
