“I made this for one of my get togethers, and it was gone in no time! Try it, it's really yummy! Goes great with chili and soups...”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Place a 10" 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 lg. 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. If the batter will not pour, add more buttermilk to batter.
  6. Add 2 T. canola oil to the cast iron skillet.
  7. Pour the batter into the skillet.
  8. Bake until the cornbread is golden brown, and springs back, about 20 minutes.

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