Imen Dridi Pioneer Woman Cornbread With Creamed Corn combines yellow cornmeal, buttermilk, eggs, and creamed corn. Bake at 425°F for 20 minutes, serving 8. Enjoy the sweet and savory delight in each moist slice.
More Pioneer Woman Recipe:
- Pioneer Woman Mexican Cornbread Casserole
- Pioneer Woman Lemon Zucchini Bread
- Pioneer Woman Zucchini Pineapple Bread
🧡 Why You’ll Love This Cornbread With Creamed Corn Recipe:
- Flavor Harmony: Experience the perfect balance of sweet and savory flavors, creating a tantalizing taste sensation.
- Effortless Preparation: Whip up this recipe quickly and easily, saving time and effort in the kitchen.
- Moist Texture: Enjoy the moist and tender texture of the cornbread, ensuring each bite is irresistibly delicious.
❓ What Is Pioneer Woman Cornbread With Creamed Corn Recipe?
Pioneer Woman Cornbread With Creamed Corn Recipe is a delicious cornbread made with yellow cornmeal, salt, sugar, baking powder, baking soda, buttermilk, eggs, creamed corn, and canola oil.
🥚 Pioneer Woman Cornbread With Creamed Corn Ingredients
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 2 tablespoons canola oil
🍞 How To Make Pioneer Woman Cornbread With Creamed Corn
- Preheat your oven to 425 degrees Fahrenheit.
- Put a 10-inch cast iron skillet in the oven.
- In a bowl, mix together cornmeal, salt, sugar, baking powder, and baking soda.
- In a big bowl, whisk together buttermilk, eggs, and creamed corn until well combined.
- Add the dry ingredients to the buttermilk mixture and stir until everything is mixed. If the batter is too thick, add more buttermilk.
- Swirl some canola oil in the hot cast iron skillet.
- Pour the batter into the skillet.
- Bake for about 20 minutes until the cornbread is golden brown and springs back when touched.
💭 Recipe Tips:
- Use a well-seasoned cast iron skillet for a crispy crust and even baking.
- Make sure all ingredients are at room temperature for better incorporation.
- For extra flavor, consider adding a pinch of cayenne pepper or chopped jalapenos to the batter.
- Don’t overmix the batter to avoid a dense texture; mix until just combined.
🥗 What To Serve With Cornbread With Creamed Corn?
You can serve cornbread with creamed Corn with chili, soup, BBQ dishes, roasted vegetables, or a fresh salad for a complete and satisfying meal.
🎚 How To Store Leftovers Cornbread With Creamed Corn?
- In the fridge: Store leftovers cornbread with creamed corn in an airtight container for up to 3 days.
- In the freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
🥵 How To Reheat Leftovers Cornbread With Creamed Corn?
- In the oven: Preheat oven to 350°F, wrap leftovers cornbread with creamed corn in foil, and reheat for 3 to 5 minutes.
- In the microwave: Place leftovers cornbread with creamed corn on a microwave-safe plate and heat on high for 30-60 seconds.
- In the air-fryer: Preheat the air-fryer to 350°F, place leftovers cornbread with creamed corn in the basket, and reheat for 3-5 minutes.
FAQ’S:
Can I Make Mini Muffins Instead Of A Skillet Bread?
Yes, you can pour the batter into greased mini muffin tins and adjust the baking time accordingly. Start checking for doneness after about 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Can I Use A Different Type Of Milk Instead Of Buttermilk?
Yes, you can substitute buttermilk with an equal amount of regular milk or a milk alternative like almond milk or soy milk. To mimic the tanginess of buttermilk, you can add a tablespoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.
What Should Be Done If The Batter Is Too Thick?
If the batter is too thick, you can add more buttermilk gradually until it reaches the desired consistency. Be careful not to overmix the batter; it should be just combined to avoid a dense texture in the finished cornbread.
Can I Make Cornbread With Creamed Corn Sweet?
Yes, you can adjust the sweetness of the cornbread by increasing the amount of sugar in the recipe according to your preference. You can add an extra tablespoon or two of sugar for a sweeter taste. Additionally, you can serve the cornbread with honey or maple syrup for added sweetness.
More Pioneer Woman Recipe:
- Pioneer Woman Zucchini Carrot Bread
- Pioneer Woman Deviled Eggs With Cream Cheese
- Pioneer Woman Fruitcake Cookies
Pioneer Woman Cornbread With Creamed Corn Nutrition Fact:
- Calories: 228
- Total Fat: 15g
- Saturated Fat: 7.7g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 1.1g
- Monounsaturated Fat:4.6g
- Cholesterol: 63mg
- Sodium: 334mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1.9g
- Sugars: 6.2g
- Protein: 3.7g
- Calcium: 39mg
- Iron: 0.8mg
- Potassium: 111.4mg
Pioneer Woman Cornbread With Creamed Corn
Description
Pioneer Woman Cornbread With Creamed Corn combines yellow cornmeal, buttermilk, eggs, and creamed corn. Bake at 425°F for 20 minutes, serving 8. Enjoy the sweet and savory delight in each moist slice.
Ingredients
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Put a 10-inch cast iron skillet in the oven.
- In a big bowl, whisk together buttermilk, eggs, and creamed corn until well combined.
- Add the dry ingredients to the buttermilk mixture and stir until everything is mixed. If the batter is too thick, add more buttermilk.
- Swirl some canola oil in the hot cast iron skillet.
- Pour the batter into the skillet.
- Bake for about 20 minutes until the cornbread is golden brown and springs back when touched.
Notes
- Use a well-seasoned cast iron skillet for a crispy crust and even baking.
Make sure all ingredients are at room temperature for better incorporation.
For extra flavor, consider adding a pinch of cayenne pepper or chopped jalapenos to the batter.
Don’t overmix the batter to avoid a dense texture; mix until just combined.
