Creamedcorncornbread Recipes

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.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

Steps:

• 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.
• 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:

• Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
• Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.

Steps:

• Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
• Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
• Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
• Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.

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 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
• Bake in preheated oven for 30 minutes, until golden brown.