Cornbread with Creamed Corn
Cornbread goes well with chili or soup on a cold winter's day or with barbecued ribs or chicken in the hot summer. Cornbread can sometimes be dry, but this version, adapted from Alton Brown on The Food Network, is moister because of the addition of creamed corn. It takes only minutes to make, bakes up quickly and can be sliced and eaten right from the pan. Slather on butter or drip some maple syrup on top for extra taste.
While you're waiting, look up the history of cornbread to learn about its origins with indigenous peoples in the Americas, its adaptations first by the British and Spanish and then by African slave populations in the Americas. A staple of the southern U.S. diet, you'll be astounded at the many different ways this ancient, tiny kernel can be transformed and the number of names that are ascribed to the same basic dish.
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, homemade or canned
2 tablespoons canola oil or bacon fat
Method
Preheat an oven to 425 degrees.
Place a 10-inch cast iron or heavy metal 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 or bacon fat 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.
Delicious served warm, but great for breakfast the next day, too!
Cornbread goes well with chili or soup on a cold winter's day or with barbecued ribs or chicken in the hot summer. Cornbread can sometimes be dry, but this version, adapted from Alton Brown on The Food Network, is moister because of the addition of creamed corn. It takes only minutes to make, bakes up quickly and can be sliced and eaten right from the pan. Slather on butter or drip some maple syrup on top for extra taste.
While you're waiting, look up the history of cornbread to learn about its origins with indigenous peoples in the Americas, its adaptations first by the British and Spanish and then by African slave populations in the Americas. A staple of the southern U.S. diet, you'll be astounded at the many different ways this ancient, tiny kernel can be transformed and the number of names that are ascribed to the same basic dish.
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, homemade or canned
2 tablespoons canola oil or bacon fat
Method
Preheat an oven to 425 degrees.
Place a 10-inch cast iron or heavy metal 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 or bacon fat 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.
Delicious served warm, but great for breakfast the next day, too!