Good Eats Creamed Corn Cornbread: A Culinary Ode to Comfort

My grandmother’s kitchen was a cathedral of warmth and delicious smells, and the scent of cornbread baking was a constant hymn. While her recipe was a closely guarded secret, this creamed corn cornbread brings back those cherished memories with every bite. The subtle sweetness, the tender crumb, and the comforting aroma transport me back to her bustling kitchen, filled with laughter and the promise of a hearty meal. This isn’t just cornbread; it’s a tangible link to my past.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8
• Yield: 1 (10-inch) cornbread
• Dietary Type: Vegetarian

Ingredients

• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 tablespoons canola oil

Equipment Needed

• 10-inch cast iron skillet
• Mixing bowls
• Whisk

Instructions

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet into the oven to preheat as well. This is crucial for a crispy crust.

2. In a medium-sized mixing bowl, combine the dry ingredients: 2 cups yellow cornmeal, 1 teaspoon kosher salt, 1 tablespoon sugar, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Whisk together thoroughly to ensure the baking powder and baking soda are evenly distributed. This promotes even rising and a lighter texture.

3. In a large mixing bowl, combine the wet ingredients: 1 cup buttermilk, 2 eggs, and 1 cup creamed corn. Whisk these ingredients together vigorously until they are fully incorporated and the mixture is smooth.

4. Gradually add the dry ingredients to the buttermilk mixture. Stir to combine, but be careful not to overmix. Overmixing can develop the gluten in the cornmeal, resulting in a tougher cornbread. If the batter appears too thick and won’t easily pour, add a little more buttermilk, a tablespoon at a time, until you reach a pourable consistency. The batter should be slightly thick but easily flowable.

5. Carefully remove the preheated cast iron skillet from the oven. Add 2 tablespoons canola oil to the hot skillet. Swirl the skillet to ensure the oil coats the entire surface, including the sides. This will prevent the cornbread from sticking and create a beautiful, golden-brown crust.

6. Pour the cornbread batter into the hot, oiled cast iron skillet. The oil should sizzle slightly as the batter hits the pan.

7. Bake in the preheated oven for approximately 20 minutes. The cornbread is done when it is golden brown on top and springs back gently when touched in the center. You can also insert a toothpick into the center; if it comes out clean, the cornbread is ready. Keep a close eye on it during the last few minutes of baking, as oven temperatures can vary.

Expert Tips & Tricks

• The Hot Skillet Secret: Preheating the cast iron skillet with the oil is absolutely key to achieving that desirable crispy crust. Don’t skip this step!
• Buttermilk Boost: Buttermilk adds a subtle tang and helps to create a more tender crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes until it curdles slightly.
• Creamed Corn Considerations: While canned creamed corn is perfectly acceptable, fresh creamed corn will elevate the flavor to another level. If using fresh, be sure to adjust the liquid in the batter as needed.
• Don’t Overmix: Remember, overmixing develops the gluten in cornmeal. Mix until just combined to ensure a tender cornbread. Lumps are okay!
• Sweetness Scale: Adjust the sugar to your personal preference. If you prefer a less sweet cornbread, reduce the sugar to 1 teaspoon or omit it altogether.
• Spice it Up: Add a pinch of cayenne pepper or some finely chopped jalapeños to the batter for a spicy kick.

Serving & Storage Suggestions

This creamed corn cornbread is best served warm, straight from the oven. It pairs perfectly with chili, soups, stews, barbecue, or simply with a pat of butter and a drizzle of honey.

To store leftovers, allow the cornbread to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat, you can wrap a slice in foil and warm it in a 350°F (175°C) oven for about 10 minutes. You can also microwave it for a quicker reheat, but be aware that it may become slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	201.2 kcal	N/A
Calories from Fat	55 g	28%
Total Fat	6.2 g	9%
Saturated Fat	1 g	4%
Cholesterol	47.7 mg	15%
Sodium	539.2 mg	22%
Total Carbohydrate	32.7 g	10%
Dietary Fiber	2.6 g	10%
Sugars	4.3 g	N/A
Protein	5.6 g	11%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Cornbread: While cornmeal is naturally gluten-free, ensure your baking powder is also certified gluten-free if you have a strict gluten intolerance.
• Dairy-Free Cornbread: Substitute the buttermilk with a plant-based milk like almond or soy milk, plus 1 tablespoon of lemon juice or vinegar.
• Herbed Cornbread: Add fresh herbs like rosemary, thyme, or chives to the batter for a savory twist.
• Cheesy Cornbread: Stir in shredded cheddar cheese or Monterey Jack cheese into the batter before baking.
• Jalapeño Cheddar Cornbread: Combine the cheesy and spicy variations for an extra flavorful cornbread.

FAQs (Frequently Asked Questions)

Q: Can I use self-rising cornmeal in this recipe?
A: No, self-rising cornmeal already contains baking powder and salt. Using it in this recipe will result in a cornbread that is too salty and rises too much.

Q: Can I make this cornbread ahead of time?
A: Yes, you can prepare the batter up to a few hours in advance. Store it in the refrigerator and stir well before pouring it into the hot skillet and baking.

Q: My cornbread is dry. What did I do wrong?
A: Overbaking is the most common cause of dry cornbread. Reduce the baking time slightly or check for doneness a few minutes earlier. Adding too much cornmeal can also lead to dryness.

Q: Can I bake this in a regular baking pan instead of a cast iron skillet?
A: Yes, you can bake it in an 8×8 inch baking pan. However, the baking time may need to be adjusted. Check for doneness after about 18 minutes. You won’t get the same crispy crust as with a cast iron skillet.

Q: Why do I need to preheat the cast iron skillet?
A: Preheating the cast iron skillet ensures a crispy crust by immediately searing the bottom of the cornbread as it hits the hot surface. This also helps prevent sticking.

Final Thoughts

This Good Eats creamed corn cornbread is more than just a recipe; it’s an invitation to create your own cherished memories in the kitchen. The simple steps and readily available ingredients make it accessible to cooks of all skill levels. So, preheat your oven, gather your ingredients, and get ready to experience the comforting flavors of homemade cornbread. Share your creations with loved ones, experiment with variations, and most importantly, enjoy the process. This cornbread is fantastic with a bowl of chili or barbeque; let me know how you pair it!