Creamed Corn Cornbread – a delicious recipe with Stone Ground Cornmeal, Salt, Sugar, Baking Powder, Baking Soda, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Place a 10"" cast iron skillet into the oven and preheat it to 425u00b0F. You want your pan to get nice and hot!", "In a medium bowl, whisk together cornmeal, salt, sugar, banking powder and baking soda.", "In a larger bowl, whisk together buttermilk, eggs and creamed corn. Add the cornmeal mixture to the buttermilk mixture and incorporate fully.", "Pull the cast iron skillet out of the oven, carefully. It will be hot! Pour in the canola oil and tilt pan to coat. Pour the mixture into the hot skillet. It will sizzle a little on the edges; this is exactly what you want. Cook 15-20 minutes until cooked through or a toothpick inserted comes out clean.", "Recipe from Alton Brown at Food Network."]
870
kcal
Calories
81
g
Fat
31
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Stone Ground Cornmeal, 1 teaspoon Salt, 1 Tablespoon Sugar, 2 teaspoons Baking Powder, and more.
Yes, Creamed Corn Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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