As a Southerner, I am very picky about my cornbread, although not in the way one might think. Going against my region's tradition, I happen to like mine just a little bit sweet. (I know, the horror!) But more than that, I want my cornbread to be soft, tender, and above all moist, moist, moist. Dry cornbread is a total disgrace.
I've been tweaking one recipe for the past few years, switching up milk for buttermilk, sugar for syrup, and varying the other ingredients as well. It seems I can never leave well enough alone. That said, this recipewhich includes a can of creamed-style cornis probably my favorite variation yet. The creamed corn adds some lovely specks of color, a bit of extra sweetness, and all the moistness you could ever need.
Serve this recipe with a hearty bowl of chili, soup, or like I didwith a steaming bowl of red beans and rice. This cornbread is easy to whip up any night of the week, but also delicious enough to appear at all of your fall and winter holiday celebrations. Start by making it tonight.
What about you? What's your secret to perfect cornbread?
Skillet Cornbread with Creamed Corn
Serves 8 - 101 1/4 cup plain cornmeal
1 cup all-purpose flour
1-3 tablespoons sugar (see Note)
1 tablespoon baking powder
1 teaspoon kosher salt
2 eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
1 (14.75 ounce) can creamed-style corn
Preheat oven to 425F. 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.
Related: How To Make Moist Cornbread
(Images: Nealey Dozier)
Creamed Corn Grilled Skillet Cornbread with Strawberry Butter ... Cooking Channel serves up this Creamed Corn Grilled Skillet Cornbread with Strawberry Butter Recipe recipe plus many other recipes at CookingChannelTV.com. Skillet Cornbread The Pioneer Woman Cooks Ree Drummond This is my all-time favorite cornbread recipe, probably because it's the recipe I grew up eating. My mom had a couple of cast... Southern Skillet Corn Kevin & Amanda's Recipes Oh my gosh, now here is a gorgeous, delicious vegetable side dish that I absolutely adore. This is one of my moms recipes, and I think could eat an entire plate of ... Side Dish Recipes - 101 Cookbooks Vanilla Mashed Sweet Potatoes - November 8, 2006. This mashed sweet potato recipe is an all-time favorite, perfect for Thanksgiving. Plump vanilla beans, cream ... Creamed Corn Cornbread - Food Network - Easy Recipes, Healthy ... I wrote years ago when I first tried this recipe and gave it glowing reports. Over the years I have collected many recipes for cornbread and all of them are good. My ... Sour Cream Cornbread (Gluten-Free Recipe*) Land O'Lakes Gluten-free cornbread that is moist, sweet and quick to fix for dinner. Creamed Corn Cornbread Recipe - Food.com - 215761 What's a Cookbook? You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want! Spicy Skillet Cornbread Recipe - CHOW - Recipes, cooking tips ... Good cornbread is a great accent: neutral enough to avoid overwhelming the main dish, yet tasty enough to have you asking for seconds. Our version is prepared ... Brown Butter Cornbread - Recipe Herbivoracious - Vegetarian ... Recipe for cornbread flavored with brown butter; check out the trick for amping up the brown butter flavor Creamed Corn Cornbread Recipe : Alton Brown : Recipes : Food Network Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.
