Equipment
Ingredients
Wet Ingredients
- 115 g unsalted butter, melted and slightly cooled
- 120 ml buttermilk, room temperature
- 2 egg, room temperature
- 400 g canned creamed corn
Dry Ingredients
- 150 g white cornmeal, fine or medium grind
- 120 g all-purpose flour
- 30 g granulated sugar
- 12 g baking powder
- 3 g baking soda
- 5 g kosher salt
Nutrition (per serving)
Method
Preheat oven to 200C/400F and generously grease a 10-inch cast iron skillet or 9x9 inch baking pan.
In a large mixing bowl, whisk together the melted butter, buttermilk, and eggs until fully combined and smooth.
Stir the creamed corn into the wet mixture until evenly distributed throughout the bowl.
Sprinkle the white cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt evenly over the wet mixture.
Using a rubber spatula, fold the dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.
Pour the batter into the prepared skillet and smooth the top into an even layer.
Bake in the preheated oven at 200C/400F for 35 to 40 minutes. The cornbread is done when the top is deep golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to rest and cool in the skillet for 15 minutes before slicing and serving.
Chef's Notes
- Preheating the cast iron skillet in the oven before adding the batter creates a superior, exceptionally crispy bottom crust. If you use this method, reduce the baking time by 3 to 5 minutes.
- White cornmeal offers a more delicate, earthy flavor than standard yellow cornmeal, making it an excellent pairing for the sweetness of the creamed corn.
- For a savory variation, fold 50g of shredded sharp cheddar cheese and a finely diced jalapeño into the batter during the final mixing stage.
- To accurately measure flour, fluff it with a spoon, sprinkle it into your measuring cup, and level it off. Scooping directly with the measuring cup will compact the flour and result in a dry loaf.
Storage
Refrigerator: 5 days — Wrap tightly in plastic wrap or store in an airtight container to retain moisture.
Freezer: 3 months — Wrap individual slices in parchment paper and place in a freezer-safe bag.
Reheating: Microwave for 20 seconds, or wrap in foil and warm in a 175C/350F oven for 10 minutes.
