Prep 15 mins
Cook 20 mins
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. :)
- 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
- Preheat oven to 425°F 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.
- 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.
Glad I tried the recipe but I think I like it better without the corn and a little sweeter. Thanks for posting.
Sugar does not belong in cornbread, at least not in real Southern cornbread.
I followed your recommendation for using 1/3 cup of sugar instead of just a tablespoon. I think the recipe definitely needed that sugar. It would have been bland without it. Also, I don't have a cast iron pan, so I used a round stonewear baking dish that I preheated in the oven like the directions said. The stonewear worked out just fine. Overall, this was a good solid cornbread.