Creamed Corn Bread

Corn bread is a staple in Texas. It is typically served hot with butter, but has also been used for stuffing and as a starch in the morning (with bacon and sometimes molasses or cane syrup).

For this particular recipe, I substituted organic Blue Cornmeal, for the typical Yellow cornmeal. I think it changed the texture and the flavor slightly, although most will tell you the yellow and the blue are identical. However, if you want to stick with the classic cornbread recipe, yellow cornmeal is prefered.

This recipe makes enough cornbread for 4 large servings (8 regular servings), and should be cooked in a 10 inch cast iron skillet (substitutions can be made if you prefer muffins, but I think the cast iron works best).

Creamed Corn Cornbread
Dry Ingredients:

2 Cups Cornmeal (I used Blue, but Yellow is great also)

2 Tablespoons Sugar

1 Teaspoon Kosher Salt (Fine)

2 Teaspoons Baking Powder

1/2 Teaspoon baking soda

Wet Ingredients:

1 Cup Buttermilk

2 Eggs

1 Cup Cream Corn (Roughly half a can)

2 Tablespoons Canola oil (or similar)

Preheat oven to 425 degrees F. Place your empty 10 inch cast iron skillet in the oven while it comes to temperature. In a large bowl, combine dry ingredients. Whisk to combine well. In a second bowl, combine buttermilk, eggs, & cream corn. Whisk together until a uniform consistency is achieved. Slowly add the dry ingredients, and stir until you achieve a nice consistency. If the batter is too thick add buttermilk, until it can pour easily.

Remove the hot skillet from the oven (Note, I use leather welders gloves for this bit, as the skillet will be extremely hot). Add the canola oil, and coat the inside of the skillet. Pour the batter into the hot pan, and place back in the 425 Degree oven. Bake for 20 minutes, or until the cornbread has a nice brown crust. The top should spring back into place when lightly pressed.

Remove the cornbread from the skillet, and let rest. Serve hot with butter.