To Die For Cornbread

Ratings:
Yields: 10 Servings Difficulty: Easy Cook Time: 30 Mins

To-die-for Cornbread! This sweet, moist cornbread is so soft on the inside with crispy edges. So easy to make and totally ready in 30 minutes.

 

 

To Die For Cornbread

To Die For Cornbread

Yield: 10-12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

To-die-for Cornbread! This sweet, moist cornbread is so soft on the inside with crispy edges. So easy to make and totally ready in 30 minutes.

Ingredients

Dry Ingredients

  • 3/4 cup yellow cornmeal
  • 1 1/2 cups flour (plain / all purpose)
  • 1 tbsp baking powder
  • 1/2 cup white sugar
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup canned creamed corn
  • 1/2 cup / 125g melted butter , unsalted
  • 2 eggs , lightly whisked
  • 3/4 cups milk

Baking

  • 1 - 2 tbsp butter , melted (for greasing & brushing)

Instructions

  1. Place a 26cm/10" cast iron skillet in the oven and preheat to 220C / 425F while making the batter.
  2. Place the Dry Ingredients in a bowl and mix.
  3. Place Wet ingredients in a separate bowl and mix until combined.
  4. Pour Wet into the Dry ingredients, mix until combined.
  5. Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
  6. Pour the batter into a cast-iron skillet
  7. Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
  8. Cool 15 minutes in the skillet before turning out onto the serving platter or cutting board.
  9. Best served warm! It can be served in the skillet or turned out. Brush the top of the warm cornbread with melted butter.

Notes

I used a 26cm/10" cast iron skillet. You can use a similar size cake tin or loaf pan.

This can be made ahead and reheated in the oven at 180C/350F for around 10 minutes. Or microwave briefly to warm through. Do not leave in skillet overnight - it will take on a metal flavor.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 293Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 72mgSodium 318mgCarbohydrates 37gFiber 1gSugar 11gProtein 5g

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© Jana
Category: dinner recipes
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