quick and easy cornbread recipe using creamed corn and cornmeal or cornflower
quick and simple recipe... great served hot out of the oven. You can make and serve "as is" with butter and honey, or you can add onions and peppers as it cooks for a savory version.
|Prep time||10 minutes|
|Cooking time||20-30 minutes|
2 cups corn flour or cornmeal
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup creamed corn
1 cup buttermilk
2 tablespoons vegetable oil (if cooking in a cast iron skillet).
Preheat oven to 425 degrees
(preheat cast iron skillet with the oven if you plan to use it)
whisk together corn flour, salt, sugar, baking powder, and baking soda in a bowl.
In a larger bowl, whisk together the eggs, buttermilk, and creamed corn, Add the dry ingredients to the wet ingredients and stir together.
This bread works well in a cast iron skillet… if you have one: coat preheated skillet in vegetable oil. Pour the batter into the skillet. Bake 20 minutes or until bread is golden brown and springs back to the touch.
If you don’t have a skillet, (like me) you can use a 9-inch metal cake pan, it works well, but seems to take a little longer to cook.
|Category||Bread and Rolls|
|Tags||corn bread kids quick|