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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Servings: 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.