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Pioneer Woman Cornbread With Creamed Corn

Pioneer Woman Cornbread With Creamed Corn
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Cornbread is a beloved dish in Southern American cuisine, known for its rustic charm and versatility. The Pioneer Woman’s take adds creamed corn and buttermilk to keep it moist while maintaining that classic crumbly texture. Baked until golden and crisp around the edges, it’s comforting, easy to make, and always a crowd-pleaser.

Ingredients

Dry Ingredients:

  • Cornmeal – 1 cup

  • All-purpose flour – 1 cup

  • Baking powder – 1 tbsp

  • Sugar – ¼ cup (optional for sweetness)

  • Salt – ½ tsp

Wet Ingredients:

  • Buttermilk – 1 cup

  • Eggs – 2 large

  • Melted butter – ½ cup

  • Canned creamed corn – 1 cup

  • Whole corn kernels – ½ cup (optional for extra texture)

Instructions

Step 1: Preheat and prepare the pan

Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while it preheats — this helps create a crispy crust.

Step 2: Mix the dry ingredients

In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together to evenly distribute all ingredients.

Step 3: Combine the wet ingredients

In another bowl, whisk together eggs, buttermilk, melted butter, and creamed corn until smooth and well mixed.

Step 4: Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender. If using whole corn kernels, fold them in now.

Step 5: Bake the cornbread

Grease the hot skillet with a little butter or oil, pour in the batter, and smooth the top. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and serve

Let the cornbread cool for about 10 minutes before slicing. Serve warm with butter, honey, or a drizzle of maple syrup.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cornbread-with-creamed-corn/