Good Eats Creamed Corn Cornbread (Alton Brown)

2Bleu's Note:

This recipe produces a very light and airy cornbread packed with flavor. We add about 1/3 cup of sugar because we love sweet cornbread. :)

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 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:

1. Preheat oven to 425°F Place a 10-inch cast iron skillet into the oven.
2. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
3. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
4. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
5. Add 2 tablespoons canola oil to the 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.

Reviews

[Lucky in Bayview]

Glad I tried the recipe but I think I like it better without the corn and a little sweeter. Thanks for posting.

[Chef #1540883]

Sugar does not belong in cornbread, at least not in real Southern cornbread.

[Allison Landa]

Wonderful! Added some jalapenos for a little kick and next time will up the sugar for some more sweetness. Great recipe!