Ingredients
- 1 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup creamed corn
- 1/2 cup unsalted butter melted
- 2 large eggs
- 3/4 cup milk
Instructions
- Place a 10-inch cast-iron skillet inside the oven and preheat it to 425 degrees Fahrenheit.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine creamed corn, melted butter, eggs, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Carefully remove the hot skillet from the oven. Pour batter into the skillet, smoothing the top.
- Reduce oven temperature to 375 degrees Fahrenheit and bake for 25-30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the skillet for 15 minutes before serving.
