Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal (stone-ground preferred for texture)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil (or melted unsalted butter)
  • 1 can (15 oz / 425g) creamed corn
  • 1 cup (approximately 2 medium ears) fresh or frozen corn kernels (thawed if frozen)

Instructions:

  1. Preheat oven to 400°F (200°C). Place cast iron skillet (or baking pan) in the oven while preheating. This is key for that crispy crust!
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate small bowl, whisk together egg, buttermilk, and oil (or melted butter).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
  5. Gently fold in the creamed corn and fresh/frozen corn kernels.
  6. Carefully remove the hot skillet (or baking pan) from the oven. Use oven mitts! Pour the cornbread batter into the hot skillet.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  8. Let cool in the skillet for 5-10 minutes before slicing and serving.