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
