Creamed Corn Cornbread Cooking method
Recipe for creamed corn Ingredients
• 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 degrees 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.
Your Recipe for creamed corn is ready now
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