Creamed Cornbread
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 206, total fat 6 G., saturated fats G., proteins 6 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 206, total fat 6 G., saturated fats G., proteins 6 G., carbohydrates 33 G., fiber G., cholesterol mg, sodium mg, sugar G.
Delicious and aromatic homemade cornbread goes well with any meal, whether it's breakfast, lunch, or dinner. Its recipe is so simple that you can bake a fresh loaf every day. For the dough, you'll need cornmeal, a little sugar and salt, baking powder and baking soda, sour milk (buttermilk or kefir will also work), eggs, vegetable oil, and creamed corn—corn cooked in a creamy sauce. You can make it yourself or buy canned. All the ingredients are combined and baked in the oven for just 20 minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups yellow corn grits
- 1 teaspoon coarse salt
- 1 tbsp. sugar
- 2 tsp baking powder
- 0.5 tsp of soda
- 1 cup of sour milk or kefir
- 2 eggs
- 1 tbsp. creamed corn
- 2 tbsp. l. rapeseed oil
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 420°C.
- Place a 30cm diameter cast iron skillet in the oven.
- In a bowl, combine cornflour, salt, sugar, baking powder, and baking soda. Whisk until well combined.
- In a large bowl, thoroughly combine the buttermilk, eggs, and creamed corn. Add the dry ingredients to the wet mixture and stir. If the batter is too thick, add more buttermilk.
- Pour canola oil into a hot cast-iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springy to the touch, about 20 minutes.
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