Skillet Cornbread with Creamed Corn
I like my cornbread a little sweet and really moist. This is a great recipe to make it just how I like it. I use 2 tablespoons of sugar and serve it with chili.Yield: Serves 8 - 10
|1 1/4 cups||plain cornmeal|
|1 cup||all-purpose flour|
|1 to 3 tablespoon||sugar, see note|
|1 tablespoon||baking powder|
|1 teaspoon||kosher salt|
|1 stick||(1/2 cup) unsalted butter, melted|
|1 (14.5-ounce) can||creamed corn|
Preheat oven to 425°F. Grease a 10" cast iron skillet or medium baking dish.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and creamed corn. Add the wet ingredients to the dry ingredients and stir until just incorporated.
Pour the batter into the prepared skillet and smooth the top. Bake until cornbread is golden yellow, about 17 to 21 minutes. (I like to pull it out on the early side so that it doesn't overcook or dry out.) Remove from the oven and cool completely. Serve with extra butter and hot soup.
Note: If you don't like any sweetness in your cornbread, use just 1 tablespoon of sugar (you need a little bit to balance out the flavors). If you love sweet cornbread, add up to 3 tablespoons.