Marry This Pioneer Woman Cornbread With Creamed Corn Recipe is a moist and rich recipe, which is made with creamed corn and buttermilk. It’s a classic, foolproof recipe, ready in about 35 minutes.
Jump to RecipePioneer Woman Cornbread With Creamed Corn Recipe Ingredients
- 2 cups yellow cornmeal
- 1 tsp kosher salt
- 1 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 2 tbsp canola oil
How To Make Pioneer Woman Cornbread With Creamed Corn Recipe
- Preheat oven and skillet: Place a 10-inch cast iron skillet in the oven and preheat both to 425°F. A hot skillet is key for a crispy crust.
- Combine dry ingredients: In a large bowl, whisk together the yellow cornmeal, salt, sugar, baking powder, and baking soda.
- Combine wet ingredients: In a separate medium bowl, whisk the buttermilk, eggs, and creamed corn until well combined.
- Mix the batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are okay. If the batter seems too thick, you can add a splash more buttermilk.
- Prepare skillet and bake: Carefully remove the hot skillet from the oven. Add the canola oil and swirl it around to coat the bottom and sides. Immediately pour the cornbread batter into the hot skillet.
- Bake and cool: Bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cornbread cool in the skillet for a few minutes before slicing and serving warm.
Recipe Tips
- How do you get a perfect crispy crust? The secret is preheating the cast iron skillet in the oven and then adding the oil right before the batter. When the batter hits the hot, oiled skillet, it sizzles and starts forming a delicious crust immediately.
- Why is my cornbread crumbly? The most common reason for crumbly cornbread is overmixing the batter. When you overmix, you develop the gluten in the flour (even the small amount in cornmeal), which leads to a tougher, more crumbly texture. Mix only until the wet and dry ingredients are just combined.
- Can I use regular milk instead of buttermilk? Buttermilk adds moisture and a slight tang that works well with the baking soda for leavening. If you don’t have any, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Why use room-temperature ingredients? Allowing the buttermilk and eggs to come to room temperature helps them combine more easily and creates a more uniform batter, which leads to a more evenly baked cornbread.
What To Serve With Cornbread
This moist cornbread is the perfect side dish for a variety of meals:
- A hearty bowl of chili or bean soup
- Smoky BBQ ribs or pulled pork
- Southern fried chicken
- Simply on its own with a generous spread of honey butter
How To Store Cornbread
Room Temperature: Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. Freeze: For longer storage, wrap individual slices or the whole loaf in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.
Cornbread With Creamed Corn Nutrition Facts
- Calories: 228 kcal
- Protein: 6g
- Fat: 8g
- Carbohydrates: 34g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this in a different pan?
Yes, if you don’t have a cast iron skillet, you can use a greased 9-inch square or round baking pan. You won’t get the same crispy crust, but the cornbread will still be delicious and moist.
Can I add mix-ins to this cornbread?
Absolutely. This recipe is a great base for additions. Try folding in 1 cup of shredded cheddar cheese or a diced jalapeño (with seeds removed for less heat) into the batter before baking.
Why did my cornbread turn out dry?
Dryness can be caused by overbaking or a slight mismeasurement of ingredients. Make sure to check for doneness at the 20-minute mark. The creamed corn and buttermilk in this recipe are specifically included to ensure a very moist crumb, so it’s less prone to dryness than other recipes.
Pioneer Woman Cornbread With Creamed Corn Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes20
minutes228
kcalAn incredibly moist and golden cornbread made with creamed corn and buttermilk, baked in a hot cast iron skillet for a perfectly crisp crust.
Ingredients
2 cups yellow cornmeal
1 tsp kosher salt
1 tbsp sugar
2 tsp baking powder
½ tsp baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tbsp canola oil
Directions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F.
- In a large bowl, whisk together cornmeal, salt, sugar, baking powder, and baking soda.
- In a separate bowl, whisk together buttermilk, eggs, and creamed corn.
- Pour the wet ingredients into the dry and stir until just combined.
- Carefully remove the hot skillet from the oven, add oil and swirl to coat.
- Pour batter into the hot skillet and bake for 20 minutes until golden.
- Let cool for a few minutes before slicing and serving warm.
Notes
- Hot Skillet is Key: Preheating the skillet is the most important step for achieving a crispy, golden-brown crust.
- Don’t Overmix: For a tender crumb, mix the batter only until the ingredients are just incorporated. Lumps are okay.
- Room Temp Ingredients: Using room-temperature buttermilk and eggs will result in a more evenly baked loaf.
- Serving Suggestions: This cornbread is a perfect companion for chili, BBQ, or simply served warm with honey butter.
