Easy Cornbread with Canned Corn
Flavor takes center stage in this easy recipe for cornbread with corn kernels. Golden yellow with delicious browned edges from cooking in a cast iron skillet and rich with corn kernels throughout each piece, this cornbread is perfect served on its own with butter or with chili, pinto beans, or soup.
Servings per Recipe: 8 slices
Calories per Serving: 286
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Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1½ tablespoons vegetable oil, to coat pan
- 1½ tablespoons vegetable oil, for batter
- 1 cup milk
- 1 large egg
- 15.25 ounces canned corn, drained
Instructions
- Preheat oven to 425°F.
- Put 1½ tablespoons vegetable oil in a 9x9x2 cast iron skillet and preheat in oven just long enough to heat oil (be careful not to burn oil or let it smoke). Tip: You can test the preheated oil for readiness by dropping a tiny bit of cornmeal or batter into it. If it sizzles, it is ready.
- While oil is heating in skillet, mix 1 cup yellow cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1½ tablespoons vegetable oil, 1 cup milk, 1 large egg, and 15.25 ounces canned corn (drained) in a bowl.
- Remove preheated cast iron skillet from oven carefully.
- Pour batter into preheated cast iron skillet and bake for 20-25 minutes or until done. Cornbread is done when a toothpick inserted into the middle comes out with no wet batter (moist crumbs are okay).
Notes
One cup of thawed and drained frozen corn may be substituted for the canned corn.
Nutrition
Serving: 1slice | Calories: 286cal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Sodium: 402mg | Fiber: 2g | Sugar: 8g | Net Carbohydrates: 40g
