Corny Cornbread
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.
Ingredients
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
Directions
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.
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