|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 4g||15%|
|Total Sugars 6g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Creamed corn makes this buttermilk cornbread extra moist and flavorful and acts as a natural sweetener. It's a simple twist on Southern-style cornbread and an excellent one to try when you're looking for a new recipe that will appeal to the whole family.
Taste in cornbread varies by region; Southerners typically enjoy it with less sugar, but you can add extra sugar if you like especially sweet cornbread. And while it's very easy to find the creamed corn at the store, you can try making your own cream-style corn during sweet corn season. You will need about 1 3/4 cups to equal a 15-ounce can of creamed corn. If you don't have buttermilk on hand, a simple substitute can be made with regular milk and vinegar.
Serve this cornbread alongside classic dishes like spicy chili, roasted chicken or pork, or any barbecued meat. It's also excellent with beans or greens and can be used to soak up any extra juices on the plate.
Cooking spray, or butter, for greasing pan
2 cups yellow or white cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar, optional
1 cup buttermilk
3 large eggs
1 (15-ounce) can cream-style corn
2 ounces (4 tablespoons) unsalted butter, melted
Gather the ingredients. Preheat the oven to 425 F.
Grease a 9-inch square baking pan or cast-iron skillet.
Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.
Stir the wet ingredients into the dry ingredients just until blended.
Spoon into the prepared baking pan or skillet.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
- If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes.
- For a bacon and cheese version, fold about 1/4 cup of crumbled bacon into the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
- For a spicy jalapeño cornbread, add 1 cup of coarsely shredded cheddar or pepper Jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeño peppers.