Description
Hearty pioneer woman cornbread with creamed corn blends rustic Southern comfort with subtle sweetness. Rich corn kernels and buttery texture create a perfect side dish that complements main courses with genuine homestyle charm.
Ingredients
Scale
- 2 cups (480 ml) yellow cornmeal
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) creamed corn
- 2 eggs
- 2 tbsps (30 ml) canola oil
- 1 tbsp (12.5 g) sugar
- 2 tsps (8 g) baking powder
- 1 tsp (5 g) kosher salt
- ½ tsp (2.5 g) baking soda
Instructions
- Preparation: Preheat oven to 425°F (218°C), positioning a 10-inch cast iron skillet inside to heat simultaneously.
- Dry Ingredient Blend: Whisk cornmeal, kosher salt, sugar, baking powder, and baking soda in a large mixing bowl until evenly distributed.
- Liquid Component: Combine buttermilk, eggs, and creamed corn, whisking until the mixture achieves a smooth, homogeneous consistency.
- Batter Formation: Gradually fold dry ingredients into liquid mixture, stirring continuously to prevent lumps. Adjust batter thickness with additional buttermilk if needed to reach a fluid, pourable texture.
- Skillet Preparation: Remove hot skillet from oven, coat bottom and sides with canola oil. Pour batter into skillet, which should create an immediate sizzling effect, indicating potential for a crispy crust.
- Baking Process: Return skillet to oven and bake for 20-25 minutes. Cornbread is ready when the surface develops a deep golden-brown color and the center rebounds when lightly pressed.
Notes
- Skillet Selection: Use a 10-inch cast iron skillet for achieving a crispy, golden-brown exterior and even heat distribution.
- Batter Consistency: Gradually mix wet and dry ingredients to prevent lumps, adding extra buttermilk if the batter seems too thick for a smooth, pourable texture.
- Temperature Technique: Preheat the skillet with oil to create an immediate sizzling crust when batter is added, guaranteeing a perfectly crisp bottom.
- Doneness Check: Look for a golden-brown surface and a center that springs back when lightly pressed to ensure the cornbread is fully baked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 240
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg