Thanksgiving 2010 wouldn't be the same without some form of cornbread on the holiday table. Creamed cornbread, cornbread, hoecakes, scalloped corn, cornbread stuffing, they're all important parts of the family holiday. I found the original creamed cornbread recipe through Alton Brown on the Food Network website, but has made a few changes over the years to the recipe to suit her tastes as well as those of her family.
Here's my version of creamed cornbread, and I hope you enjoy it! This is my favorite cornbread recipe. It's moist and slightly sweet.
Creamed Corn Cornbread
2-1/2 cups cups yellow cornmeal, fine ground
1/2 cup all-purpose white flour
1 tsp. kosher salt
1 Tbsp. granulated white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
2 large eggs
1 can (15 ounces) cream-style corn
2 Tbsp. vegetable or canola oil
Preheat oven to 425 degrees F. Put 13x9-inch glass or foil baking in the oven to get hot.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Add 2 Tbsp. canola oil to baking dish. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 to 25 minutes.
Rachael's recipe notes:
You can substitute butter or vegetable shortening for the oil, if desired.
Use a cookie sheet under the pan when heating and baking. It makes it easier to remove from the oven to pour the batter in and when done baking.
If you don't have buttermilk, add 1 Tbsp. white vinegar to your measuring cup and then add enough regular milk to equal one cup. Let stand for 5 minutes at room temperature, stir, and use as you would buttermilk.