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Total Time
30mins
Prep 10 mins
Cook 20 mins

I made this for one of my get togethers, and it was gone in no time! Try it, it's really yummy! Goes great with chili and soups...

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Place a 10" cast iron skillet into the oven.
  3. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk together to combine well.
  4. In a lg. bowl, combine the buttermilk, eggs and creamed corn, whisking together to combine thoroughly.
  5. Add the dry ingredients to the buttermilk mixture, and stir to combine. If the batter will not pour, add more buttermilk to batter.
  6. Add 2 T. canola oil to the cast iron skillet.
  7. Pour the batter into the skillet.
  8. Bake until the cornbread is golden brown, and springs back, about 20 minutes.
Most Helpful

3 5

This recipe was ok. I expected it to be moist, but it is more crumbly and dry, and it fell apart as I was serving it. Maybe I should have expected that since it is made w/ only cornmeal. My family ate it up though, surprisingly -- probably because I topped it with lots of melted butter! My husband spread honey on it and had seconds & thirds. It was good crumbled into the chili. Just don't expect a moist, fluffy cornbread.

5 5

We really enjoy cornbread, and this was delicious! I used this to make cornbread stuffing for another recipe, very moist and flavorful. Thanks Linda, I will use this recipe again! Made for 1.2.3 Hits.

Stolen from Alton Brown and added a tbsp sugar.