CREAMED CORN CORNBREAD

Instructions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Place a 10−inch cast iron skillet into the oven.

3. 3

   In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

4. 4

   In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.

5. 5

   Add the dry ingredients to the buttermilk mixture and stir to combine.

6. 6

   If the batter will not pour, add more buttermilk to the batter.

7. 7

   Add 2 tablespoons canola oil to the cast iron skillet.

8. 8

   Pour the batter into the skillet.

9. 9

   Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.