Creamed Corn Cornbread

Creamed Corn Cornbread

Ingredients:
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions:
1) Preheat oven to 425 degrees.
2) Place a 10−inch 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 large 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.
6) If the batter will not pour, add more buttermilk to the batter.
7) Add 2 tablespoons canola oil to the cast iron skillet.
8) Pour the batter into the skillet.
9) Bake until the cornbread is golden brown and springs back upon the touch, about 20
minutes.
Yield: 8 servings
CREAMED CORN CORNBREAD 26
EGGS OVER EASY