Cornbread recipe (creamed corn)

• servings: 10 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3/4 cup yellow cornmeal (, medium grind, Sold in packets labelled "polenta" in Australia, Note 1)

1 1/2 cups flour (plain / all purpose)

1 tbsp baking powder

1/2 cup white sugar

1/4 tsp salt

1 cup canned creamed corn

1/2 cup / 125g melted butter (, unsalted)

2 eggs (, lightly whisked)

3/4 cups milk

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

Directions

Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.

Place the Dry Ingredients in a bowl and mix.

Place Wet ingredients in a separate bowl and mix until combined.

Pour Wet into the Dry ingredients, mix until combined.

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)

Pour the batter in, smooth surface.

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).

Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.

Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top!

Nutrition

• Calories: 277 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 58 mg
• Sodium: 234 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 12 g
• Protein: 5 g