Cornbread recipe (creamed corn) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Dry Ingredients
¾ cup yellow cornmeal, medium grind. (Sold in packets labelled: polenta" in Australia.Note 1)..
1 ½ cups flour (plain/all-purpose)
1 tbsp baking powder
½ cup white sugar
¼ tsp salt
Wet Ingredients
1 cup canned creamed corn.
½ cup butter, melted, unsalted
2 eggs, lightly whisked
¾ cups milk
Baking
1-2 tbsp butter, melted (used for greasing & brushing)
|
|
Directions: |
Directions:Place a 10 cast-iron skillet in the oven and preheat to 220ºC/425ºF while making batter
Place the DRY Ingredients in a bowl and mix them together.
Place the wet ingredients in a separate bowl and mix until combined
Pour the wet ingredients into the Dry ingredients. mix until combined
Take the skillet out of the oven. Add 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this).
Pour the batter in, smooth surface.
Turn oven down to 190ºC/375F, then bake for 25-30 minutes, or until the top is golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back)
Cool 15 minutes in the skillet before turning out onto a platter or cutting board.
Best served warm! It can be served in the skillet or turned out onto a plate. Serve with butter and honey as well, to take it over the top. |
|
Personal
Notes: |
Personal
Notes: NOTES:
1. Cornmeal: Sold in packets labeled as "Polenta" in Australia, like the Marco Polo and II Molino brands (both sold at Woolworths), it's a yellow, finely ground grain. Do not get the instant polenta.
2 Skillet-- I used a 10-inch cast iron skillet. You can use a similar-sized cake tin or loaf pan.
3 Make ahead. This can be made ahead and reheated in the oven at 180ºC/350F for around 10 minutes. Or microwave briefly to warm through. Do not leave in a cast-iron skillet overnight -- it will have a metallic flavor.
|
|
This recipe for Cornbread recipe (creamed corn) is from