Creamed Corn Cornbread

Recipe By :Alton Brown
Serving Size : 8 Preparation Time :0:00
Categories : Breads/Rolls Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
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

Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into
the oven.

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

In a large bowl, combine the buttermilk, eggs, and creamed corn,
whisking together to combine thoroughly. Add the dry ingredients to
the buttermilk mixture and stir to combine. If the batter will not
pour, add more buttermilk to the batter.

Add 2 tablespoons canola oil to the cast-iron skillet. Pour the
batter into the skillet. Bake until the cornbread is golden brown
and springs back upon the touch, about 20 minutes.

This recipe yields 8 servings.

ENJOY!!!