Easy Southern Cornbread
Whip up this irresistible, golden cornbread that's crispy on the outside, moist inside, and bursting with sweet corn flavor. Perfect for cozy dinners or holiday gatheringsyour family will beg for seconds!
- Difficulty: Easy
- Servings: 8
- Nutritional Facts Per Serving: 206 calories, 6g total fat, 1g saturated fat, 48mg cholesterol, 1029mg sodium, 33g carbohydrates, 3g dietary fiber, 6g protein, 5g sugar
- Total Time: 35 minutes
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
Ingredients
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 2 tablespoons canola oil
Instructions
- Preheat your oven to 425F (220C).
- Place a 10-inch cast iron skillet inside the oven to heat up this creates that perfect crispy crust!
- In a mixing bowl, whisk together the cornmeal, salt, sugar, baking powder, and baking soda until evenly combined.
- In a larger bowl, mix the buttermilk, eggs, and creamed corn thoroughly. Add the dry ingredients to the wet mixture and stir until just combined. If the batter is too stiff to pour, add a bit more buttermilk for a loose, mortar-like consistency.
- Carefully swirl the canola oil around the preheated cast iron skillet to coat it. Pour the batter into the hot skillet and bake for about 20 minutes, or until the top is golden and springs back when touched.
Serve warm with butter and honeypure comfort in every bite!
