Pioneer Woman Cornbread With Creamed Corn
Pioneer Woman Cornbread With Creamed Corn brings comfort food to your table. This recipe creates moist, fluffy cornbread with rich flavor.
Equipment
- Large mixing bowl
- Medium mixing bowl
- 9x13-inch baking dish
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 can 14.75 oz creamed corn
- 1/4 cup melted butter
Instructions
- Preheat oven to 400°F.
- Grease baking dish with butter.
- Mix cornmeal, flour, sugar in large bowl.
- Add baking powder and salt to mixture.
- Whisk milk, oil, eggs in separate bowl.
- Pour wet ingredients into dry ingredients.
- Stir until just combined, don't overmix.
- Fold in creamed corn gently.
- Pour batter into prepared baking dish.
- Bake for 20-25 minutes until golden.
- Check doneness with toothpick in center.
- Cool for 10 minutes before serving.
Notes
- Don't overmix the batter to keep cornbread tender
- Use room temperature ingredients for better mixing
- Add extra creamed corn for more moisture
- Brush melted butter on top before baking
- Let cornbread cool slightly before cutting for clean slices