Creamed Corn Cornbread
2 cups white cornmeal mix 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder (check
date for freshness)
1/2 teaspoon baking soda
2/2 cup boiling water 1 cup buttermilk (not lowfat) 2 eggs 1 cup creamed style white corn 3
tablespoons butter or oil
Preheat oven to 400 degrees F. Place a 10-inch cast iron skillet in oven. In a bowl, whisk together
to combine: cornmeal, salt, sugar, baking powder, and baking soda. Add boiling water, stir in well
and let sit a few minutes. In a large bowl, whisk to combine thoroughly: buttermilk, eggs, and
creamed corn. Add dry ingredients to buttermilk mixture and stir to combine. If batter is too thick
to pour, add more buttermilk. Add 3 tablespoons butter or oil to the heated cast iron skillet. Pour
batter into hot greased skillet. Bake until cornbread is golden brown -- about 30 minutes
Serves 8.
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