Cornbread With Cream Style Corn Recipes

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

Steps:

• 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. 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.
• Swirl the canola oil in the hot 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Steps:

• Spray baking dish with cooking spray and pre-heat oven to 400 degrees.
• whisk together all the dried ingredients and set aside. in another bowl, whisk together the eggs, milk and melted butter (i used i cant believe its not butter in order to lessen the amount of fat and it worked perfectly well) and add to the dried ingredients, whisking all the way until all the ingredients are well incorporated. then add in peppers, creamed corn, celery and onions. mix well and set aside for 15 minutes in order for the cornmeal to soak up all the liquids. this ensures a much more moist cornbread.
• place in oven for 20-25 minutes or until the knife comes out clean.

Steps:

• Heat oven to 400°F
• Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.).
• Combine dry ingredients.
• Stir in milk, oil and egg, mixing until dry ingredients are moistened.
• Gently blend in corn, pepper, onion, and chili peppers.
• Pour into the casserole dish and top with shredded cheese.
• Bake for 25-30 minutes.
• Let set at least 10 minutes before cutting and serving.
• Cut into 12 wedges.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
• Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
• Put butter into a 9-inch square baking dish.
• Melt butter in preheated oven, 2 to 3 minutes.
• Pour corn bread batter into the baking dish over melted butter.
• Bake in preheated oven until golden brown, about 35 minutes.

Steps:

• Combine ingredients and place in an 8-inch square baking dish.
• Bake at 350 degrees F for 45 minutes.

Steps:

• Preheat oven to 425.
• Place a 10" 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 lg. 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 batter.
• Add 2 T. canola oil to the cast iron skillet.
• Pour the batter into the skillet.
• Bake until the cornbread is golden brown, and springs back, about 20 minutes.

Steps:

• Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
• Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
• Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
• Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
• Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
• Carefully add embers around and on top of the oven and bake at least 30 minutes.
• Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
• Remove from oven and let cool before serving.