Crumble it into chili, or serve it beside soup or meatloaf — this cornbread goes with anything. Baking it in a cast-iron frying pan makes for even cooking and gives the crust a crunch.
- ½ cup flour
- 1½ cups yellow or white cornmeal
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 5 tablespoons butter, divided
- 1 (8.25-ounce) can creamed corn*
- 1 tablespoon sugar
- 1 cup buttermilk
- 1 egg
Preheat the oven to 350 degrees. If using cast-iron pan (recommended) put the pan in the oven during preheating.
In a large bowl, combine the flour, cornmeal, salt, baking powder and baking soda.
Melt 3 tablespoons of the butter in the microwave or a pan on the stove. Combine the melted butter with the creamed corn, sugar, buttermilk and egg. Stir the wet ingredients into the dry ingredients just until combined; don’t overmix.
Remove pan from oven once very hot. Put the remaining 2 tablespoons of butter in the hot pan and swirl to coat the sides. Pour in the batter.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the pan cool for a few minutes on a wire rack before serving.
* Make it spicy! Add ¼ to ½ teaspoon chili powder to the dry ingredients and use 1 (4.5-ounce) can chopped green chilies, drained, instead of the creamed corn.