There’s something truly special about a good cornbread recipe, and today, I’m excited to share a favorite in our household: Skillet Cornbread with Creamed Corn. Cornbread has always held a dear place in my heart, evoking memories of family gatherings and cozy dinners. One of my fondest memories is from a summer road trip through the southern United States. Every stop introduced us to a new variation of cornbread, each unique yet familiar. This recipe, in particular, takes me back to a small diner in Georgia where the cornbread was sweet, moist, and perfectly golden. After much trial and error, I’ve managed to recreate that magic in my own kitchen.
This Skillet Cornbread is a delightful blend of textures and flavors. The addition of creamed corn adds a luscious sweetness and moistness that sets it apart from more traditional recipes. I also love the slight tang from the buttermilk and sour cream, which balances the sweetness beautifully. The crispy edges, thanks to the preheated iron skillet, provide a satisfying contrast to the tender crumb.
One tweak I find appealing is adding a handful of shredded cheddar cheese to the batter. It melts into pockets of gooey goodness that complement the corn’s natural sweetness. For those who enjoy a bit of heat, diced jalapeños make a fantastic addition, offering a subtle kick without overpowering the dish. Another variation is incorporating finely chopped green onions, which add a mild onion flavor and a pop of color.
Whether you’re serving it alongside a hearty chili, a barbecue feast, or simply enjoying a slice with a pat of butter, this Skillet Cornbread with Creamed Corn is sure to become a staple in your recipe collection. It’s quick, easy, and perfect for any occasion, from weeknight dinners to holiday gatherings. I hope you enjoy making and eating it as much as we do!
How to Prepare Skillet Cornbread with Creamed Corn
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Ingredients
- 1/2 cup sour cream
- 2.5 tablespoons sugar
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk
- 1 teaspoon salt
- 1 tablespoon melted butter (salted or unsalted)
- 1/2 cup frozen yellow corn kernels, thawed
- 14 ounces sweet creamed corn, no salt added
- 1.5 cups coarse ground cornmeal
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 2 tablespoons cooking oil
Directions
- Heat your oven to 425°F and place a 10-inch cast iron skillet inside while it preheats.
- In a large mixing bowl, combine the all-purpose flour, cornmeal, salt, sugar, baking powder, and baking soda. Whisk or sift until thoroughly mixed, then set aside.
- In another large bowl, whisk together the eggs, 1 tablespoon of oil, sour cream, buttermilk, creamed corn, and thawed corn until the mixture is well blended.
- Slowly fold the dry ingredients into the wet mixture until you achieve a smooth batter.
- Carefully remove the hot skillet from the oven and add a tablespoon of oil, swirling it to coat the bottom and sides of the skillet.
- Pour the batter into the skillet and smooth the top with a spatula.
- Bake in the preheated oven for 24-27 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown with the edges pulling away from the skillet.
- After baking, brush the warm cornbread with the melted butter. Let it cool for 10-15 minutes before slicing and serving. Enjoy!
FAQs:
Can I use fresh corn instead of frozen corn kernels?
Yes, you can use fresh corn instead of frozen. Simply cut the kernels off the cob and use the same quantity as the frozen corn.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Can I make this cornbread gluten-free?
To make this recipe gluten-free, you can replace the all-purpose flour with a gluten-free flour blend that is designed for baking.
How can I store leftover cornbread?
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months.
What size skillet should I use if I don’t have a 10-inch skillet?
If you don’t have a 10-inch skillet, you can use a similar-sized oven-safe dish. Adjust the baking time as needed, checking for doneness with a toothpick.
Can I add other ingredients to this cornbread?
Absolutely! You can add ingredients like shredded cheese, chopped jalapeños, or cooked bacon bits to the batter for additional flavor.
Skillet Cornbread with Creamed Corn
Ingredients
- 1/2 Cup Sour Cream
- 1.5 Cup Corn Meal coarse ground corn meal
- 2.5 tbsp Sugar
- 1/2 tsp Baking Soda
- 1/2 Cup Corn frozen yellow corn kernel, thawed
- 1/2 Cup Butter Milk
- 14 Oz Creamed Corn sweet creamed corn, no salt added
- 2 tbsp Cooking Oil
- 1 tbsp Butter - Salted or unsalted, melted
- 1/2 Cup All-Purpose Flour
- 1 tsp Salt
- 1.5 tsp Baking Powder
- 2 Egg s
Instructions
- reheat your oven to 425 degrees Fahrenheit. Place a 10-inch iron skillet in the oven as it heats up.
- In a large bowl, mix together the all-purpose flour, corn meal, salt, sugar, baking powder, and baking soda. Whisk or sift to combine well, then set aside.
- In a separate large bowl, whisk together the eggs, 1 tbsp oil, sour cream, buttermilk, creamed corn, and thawed corn until the eggs are well incorporated.
- Gradually add the dry ingredients into the wet mixture, folding gently until you achieve a smooth batter.
- Carefully remove the hot skillet from the oven. Add a tablespoon of oil to the skillet, swirling it around to coat the bottom and sides. Pour in the batter and smooth the top with a spatula.
- Bake in the preheated oven for 24-27 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown with the sides pulling away from the skillet.
- Once baked, brush the warm cornbread with the melted butter. Allow it to cool for 10-15 minutes before slicing and serving. Enjoy!
