There's nothing like homemade cornbread using creamed corn. Make this easy recipe in a cast iron skillet, baking pan, or muffin tin.
Course Bread, Side Dish
Cuisine American
Keyword cornbread, cornbread recipe, cornbread with creamed corn, homemade cornbread, how to make cornbread in a skillet
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 12
Ingredients
¾cupyellow cornmeal
1 ½cupsunbleached flour
1tablespoonbaking powder
¼cupwhite sugar
¼teaspoonsea salt
1cupcanned creamed corn
½cupmelted butter
2eggs
⅔cupmilk
2tablespoonshoney
Instructions
Preheat oven to 425 degrees F. If using a cast iron skillet, place it in the oven to heat while making the cornbread batter. If using muffin tins or a baking pan, grease it well and set it aside.
In a medium mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt.
In a separate bowl, combine creamed corn, butter, eggs, milk, and honey.
Pour the flour mixture into the corn mixture, and stir until it is well mixed.
Remove the skillet from the oven (if you are using one – if not, skip this step). Add a tablespoon of butter and coat the bottom and sides of the pan.
Pour the cornbread batter in the skillet, pan or muffin tins. Gently smooth the top using the bowl of a spoon or butter knife.
Put the cornbread batter in the oven. Lower the heat to 375 degrees F. Bake at 375 degrees for about 30 minutes or until the top is a golden brown or until a toothpick inserted in the center comes out clean.
When done, remove the cornbread from the oven, and leave it in the pan to cool for about 15 minutes. Either serve directly from pan or remove from the pan and place on a rack, board, or platter.
Notes
If using a cast iron skillet, preheat it in the oven while the oven preheats. Coat the bottom and sides with butter before adding the batter. This is the best and most authentic way to bake cornbread.