Sunday, June 10, 2012

Southern Creamed Corn Cornbread


What is a good meal without CORNBREAD! This cornbread recipe is easy to make and a special added treat to any meal. This recipe is courtesy of the QUEEN of Southern Cooking Paula Deen. I absolutely love Paula Deen Recipes and this one is no exception. This is one of her best simple recipes. I have made a few notes next to some modifications and suggestions that I have made to this recipe. My personal preference is a sweeter cornbread so I have added a little extra sugar to this recipe. Also, Please be sure to not overcook this Cornbread so that you do not lose the moisture. I am sure that you will enjoy creating this wonderful delight! Let me know how you like it J

From the Heart,

Bridgette

Creamed Corn Cornbread
(courtesy of Paula Deen Southern Classics – 2012)

1/3 cup plus 3 tablespoons vegetable oil, divided
2 cups yellow cornmeal  
1 cup all-purpose flour   *I prefer White Lilly
1 tablespoon sugar        *3 tablespoons sugar is my preference
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup shredded Monterery Jack Cheese *try adding Extra Sharp Cheese. I love cheesey bread
1 (15 ounce) can creamed-style corn
1 cup buttermilk    *the older the buttermilk the better the cornbread
3 large eggs


1.    Preheat oven to 400 degrees. Place 3 tablespoons of oil in a 12 inch cast iron skillet. Place in oven until skillet is hot.

2.   In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Add cheese, stirring to combine.

3.   In a medium bowl, combine corn, buttermilk, eggs and remaining 1/3 cup oil. Add to cornmeal mixture, stirring to combine. Pour batter the hot oil in the skillet.

4.   Bake for 20 – 25 mines or until a wooden pick inserted in the center comes out clean. Be sure to not over cook.

5.   Serve with softened butter J