Creamed Corn Cornbread


#1

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Recipe courtesy of Alton Brown
Show: Good Eats | Episode: Cable in the Classroom

Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings
Level: Easy

Ingredients
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the
oven.
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. If the batter will not pour, add more buttermilk to the batter.
Swirl the 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 20
minutes.


#2

This looks really good! Have you tried making it for yourself yet?


#3

I haven’t but it does look great! I just finished restoring A Great Dutch Oven . I am going to try it this weekend and I will post a report with pictures.


#4

Sorry I haven’t had a chance to make this yet and just started a new diet :(. But corn is healthy right?