Pioneer Woman Cornbread with Creamed Corn
Pioneer Woman Cornbread with Creamed Corn is a delicious and comforting dish that’s easy to make. This classic combination of cornbread and creamed corn is sure to be a hit with your family, friends, or dinner guests! It's made with simple ingredients.
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RateServings: 5 people
Calories: 251kcal
Equipment
- baking dish
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour or bread flour
- 1/4 tsp salt
- Pinch of red chili powder
- 1/2 cup yellow cornmeal
- 1/2 tablespoon baking powder to reduce yeasty smell
Wet Ingredients:
- 1 large egg beaten
- 2 tablespoons canola oil
- 1/2 cup buttermilk regular or low-fat
- 3 tablespoons jalapeños deseeded and chopped
- 1/6 cup granulated sugar
- 1/2 can creamed corn
Cheesy Finish:
- 1/2 cup shredded Muenster cheese
Instructions
- Preheat the oven to 375°F and coat a 9-inch round baking pan or cast iron skillet with a thin layer of nonstick cooking spray.
- In one bowl, combine cornmeal, flour, sugar, baking powder, salt and chili powder (optional). Whisk together until fully blended.
- In another bowl, beat the eggs and then stir in buttermilk and oil.
- Pour the egg mixture into the dry ingredients, stirring until just combined.
- Add creamed corn, cheese, and jalapenos to the batter.
- Transfer to greased pan and spread evenly. Bake for 25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Let the cornbread cool for 10 minutes before slicing and serving.
Notes
– For a sweeter cornbread, add an additional tablespoon of sugar.– Feel free to leave out the jalapenos if you don’t like spicy food.– Substitute whole kernel corn for creamed corn if desired.– Top with shredded cheese before baking for a cheesy twist.– Substitute cheddar or Monterrey Jack cheese if you don’t have Muenster on hand.– Add chili powder to the batter for an extra kick of spice.