Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup creamed corn
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
Special equipment needed:
- 9-inch square baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix together the creamed corn, milk, vegetable oil, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories: 206
Fat: 8g
Carbohydrates: 31g
Protein: 4g
Sodium: 259mg
Sugar: 8g
Substitutions for ingredients:
- You can use white cornmeal instead of yellow cornmeal.
- You can use melted butter instead of vegetable oil.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add 1/2 cup of shredded cheddar cheese to the batter before baking.
- Add 1/4 cup of chopped jalapeño peppers for a spicy kick.
- Substitute the creamed corn with canned corn kernels for a chunkier texture.
Tips and tricks:
- Do not overmix the batter, or the cornbread will be tough.
- Serve warm with butter or honey.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve on a wooden cutting board or a decorative plate.
Garnishes:
Sprinkle with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with chili or soup.
- Pair with roasted chicken or pork.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Baked beans
Troubleshooting advice:
- If the cornbread is too dry, add more milk to the batter.
- If the cornbread is too wet, bake for a few more minutes until it is fully cooked.
Food safety advice:
- Make sure to cook the cornbread until a toothpick inserted in the center comes out clean.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Cornbread is a traditional American food that dates back to the Native Americans who ground corn into meal and used it to make bread.
Flavor profiles:
This creamed cornbread is sweet and savory with a moist, tender crumb.
Serving suggestions:
Serve warm with butter or honey.
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