Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) milk
  • 1/4 cup (60ml/57g) unsalted butter, melted, plus extra for greasing the pan
  • 1 (14.75 ounce/ 418g) can creamed corn
  • 1 cup (approximately 150g) frozen or fresh corn kernels (if using frozen, thaw and drain)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease your cast iron skillet (or baking pan) generously with melted butter.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, milk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
  5. Fold in the creamed corn and corn kernels.
  6. Pour the batter into the prepared skillet. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
  7. Let the cornbread cool in the skillet for a few minutes before cutting into wedges and serving.