Creamed Corn Cornbread

Ingredients

• 300 g (2 cups)stone-ground cornmeal
• 5 ml (1 teaspoon)kosher salt
• 12 g (1 tablespoon)sugar
• 10 ml (2 teaspoons)baking powder
• 2.5 ml (1/2 teaspoon)bicarbonate of soda
• 240 ml (1 cup)buttermilk
• 2 largeeggs
• 240 g (1 cup)creamed corn
• 30 ml (2 tablespoons)rapeseed oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Heat the skillet

   Put a 25 cm (10-inch) cast-iron skillet in the oven to heat.

3. 3

   Mix the dry ingredients

   In a bowl, whisk together the cornmeal, salt, sugar, baking powder and bicarbonate of soda until evenly combined.

4. 4

   Combine the batter

   In a large bowl, whisk the buttermilk, eggs and creamed corn until thoroughly combined. Add the dry mixture and stir until combined. If the batter is too thick to pour, stir in more buttermilk.

5. 5

   Bake the cornbread

   Carefully swirl the rapeseed oil around the hot skillet. Pour in the batter and bake for about 20 minutes, until golden brown and springy when touched.

What is creamed corn cornbread?

Cornbread is a familiar American-style quick bread made with cornmeal, often baked as a side dish. This version uses creamed corn as well as cornmeal, giving the crumb extra moisture and a gentle sweetness.

Stone-ground cornmeal brings a more pronounced corn flavour and texture, while a hot cast-iron skillet helps the batter begin baking as soon as it is poured in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 7g protein, 38g carbs, 7g fat.

The cornmeal and creamed corn provide most of the carbohydrates, while the eggs and buttermilk contribute protein. Rapeseed oil, eggs and corn account for much of the fat. Pair a portion with vegetables and a protein-rich dish for a more balanced plate.

The cornmeal and leavening

Cornmeal: Stone-ground meal gives the bread a pleasantly hearty texture. Whisk it thoroughly with the raising agents so they are distributed throughout the batter.

Raising agents: Baking powder and bicarbonate of soda help the batter rise. The buttermilk provides acidity for the bicarbonate to react with.

Getting the batter right

Wet ingredients: Whisk the buttermilk, eggs and creamed corn until the mixture looks even before adding the dry ingredients.

Consistency: Stir only until the dry ingredients are incorporated. The batter should pour; if it is too stiff, add a little more buttermilk, as the method directs.

Why heat the skillet?

Hot pan: Preheating the cast-iron skillet means the oiled surface is hot when the batter goes in. This helps the base start setting promptly and encourages a browned crust.

Handle with care: The skillet will be extremely hot after heating. Use oven gloves when adding the oil and batter.

How to tell when it is done

Colour: At about 20 minutes, look for a golden-brown top and edges. The exact time can vary with the pan and oven, so use the visual cues as well as the timer.

Spring: Touch the centre lightly; it should spring back rather than remain indented. Avoid leaving it in the oven longer than needed, which can dry the crumb.

Serving ideas

Serve the cornbread warm alongside chilli, bean soup or a hearty vegetable stew. Its mild sweetness also works well with savoury greens or barbecue-style dishes.

For a fuller plate, pair a piece with a protein-rich main and vegetables. Cut it into eight portions so the servings are easy to divide.

Recipe notes & tips

• Measure the cornmeal carefully so the batter does not become overly stiff.
• Whisk the dry ingredients well to distribute the raising agents evenly.
• Have the batter ready before taking the hot skillet out of the oven.
• Use oven gloves when handling the skillet, including when swirling in the oil.
• Check for a golden top and a springy centre around the 20-minute mark.

Variations

• Add black pepper: Stir a little into the dry ingredients for a savoury edge.
• Add grated cheese: Fold it into the batter for a richer, savoury loaf.
• Add chopped spring onions: Stir them through the batter for a mild onion flavour.
• Add chilli: Mix chopped fresh chilli into the wet ingredients for gentle heat.

Common mistakes to avoid

• Cold skillet: The crust may be less well browned; preheat the cast-iron pan as directed.
• Too-thick batter: It may not spread evenly; add a little more buttermilk until it pours.
• Overmixing: The bread can turn dense; stir only until the dry ingredients are incorporated.
• Skipping the oil: The batter can stick; swirl the measured oil around the hot skillet first.
• Guessing doneness by time alone: Check for a golden top and a centre that springs back.

How to store

Once cool, cover or seal the cornbread and keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. Reheat portions in a low oven until warmed through.

Frequently asked questions