Since some of you fine folks who drop by are gluten free, and just because it’s the best damned cornbread you’re ever going to eat anyway, here I present to you my creamed corn cornbread, a recipe I’ve been using for about 25 years now:
[ CORRECTED RECIPE: ]
- 2 cups cornmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup cream-style corn
- ½ cup diced roasted green chiles
- 4 (or so) strips bacon
Grab your handy dandy 10″ cast iron skillet, lay the bacon into it, and put it in the oven. Crank the oven up to 425°F (220°C). Yes, start with a cold oven.
Combine the dry ingredients, and separately combine the wet. When the oven cycles off because it’s reached full temperature, add the dry ingredients to the wet and stir to combine. If the batter is a bit too thick to pour, add more buttermilk. Then remove the skillet from the oven, pour the batter in, and return the skillet to the oven.
Bake for about 20 minutes, until golden brown and springy. I suppose that a wooden pick inserted into the middle should come out dry, but I never test it that way. Then slice as you would a pie.
It’s more crumbly than the traditional cornbread made with wheat flour in addition to cornmeal, but it’s far superior to that stuff. And it’s got bacon stuck to the bottom of it!
If you’re not into bacon, you can just preheat the skillet and then grease it with vegetable shortening or whatever it is that pansies use for grease these days. 😀