Pioneer Woman Cornbread With Creamed Corn is a traditional dish from the south of the United States. This is not only tasty but also very filling. It’s easy to make and can be served for breakfast or as a side dish for dinner. Cornbread With Creamed Corn is a family-friendly cornbread recipe perfect for serving over the weekend or on a cold winter morning with coffee. This recipe requires only a few ingredients and is quick to prepare.
Pioneer Woman Cornbread With Creamed Corn is a dish that is a perfect combination of corn and cream. It is a very simple dish, but it has a lot of flavor. You can make this recipe in 1 hour and its delicious flavor makes any dish taste better. The creamed corn gives this recipe a nice touch of sweetness and will compliment anything from chicken to beef. It can be made in any kind of skillet, as long as you have cornmeal and cream.
Traditionally, it is served as a side dish with a big meal like Thanksgiving dinner or as a snack with butter and honey. It’s a popular dish that has been enjoyed by Americans for hundreds of years. It’s super easy to make and it’s great with almost any type of meat or vegetarian entree. Cornbread is also great for brunch or a light dinner.
How To Make Pioneer Woman Cornbread With Creamed Corn
Pioneer Woman Cornbread with Creamed Corn is a southern favorite. It’s a great American Thanksgiving recipe with a hint of corn in the rich, buttery taste. This is a cornbread recipe that will satisfy your sweet tooth for you and your family. This cornbread recipe is the perfect way to have a well-deserved break. If you have been looking for a good meal recipe then you might look at this one. This is a simple and easy recipe that you can make from scratch. Give it a try today!
Ingredients
- yellow cornmeal, 1 cup
- all-purpose flour, 1 cup
- Sugar, 1/3 cup
- baking powder, 1 tablespoon
- Salt, 1/2 teaspoon
- New Mexico Red Chile Powder, 1/8 teaspoon (optional)
- 2 large eggs (beaten)
- Buttermilk, 1 cup
- canola oil, 3 tablespoons
- creamed corn (half drained), 1 (14.75 oz) can
- Muenster cheese (shredded), 1 cup
- jalapenos undeserved (chopped), 5-6 tablespoons
Step By Step Instructions To Make Pioneer Woman Cornbread With Creamed Corn
Step 1
Preheat the oven to 375 degrees Fahrenheit. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add chili powder if desired.
Step 2
In a separate bowl, whisk the eggs, milk, and oil together. Mix the liquid ingredients into the dry ingredients with a large spoon until a batter forms. Be careful not to overmix.
Step 3
In a colander or mesh strainer, drain the creamed corn. Allow it to sit in the colander for 2 minutes, and then give it a good shake to remove more liquid. Be careful not to drain it completely.
Step 4
Add corn, cheese, and jalapenos to the batter with a large spoon. Transfer the batter into an 8-inch square baking pan that has been lightly greased.
Step 5
Place the baking pan in the preheated oven and Bake for about 20 to 25 minutes, or until the crust is lightly browned and a toothpick is clean when inserted in the center.
Step 6
Remove baking cornbread from the oven and let cool for about an hour. Slice into pieces and Serve.
In Closing
Cornbread With Creamed Corn is a delicious recipe, and a great dish to serve up for dinner. The recipe is simple, and the preparation and cooking times are very reasonable. We hope you enjoy this tasty cornbread and find it easy to make. If you have any questions about Cornbread With Creamed Corn, please leave a comment below. Thank you for reading, we are always happy when we are able to provide useful information on a topic like this!
More Amazing Recipes
- Ocean Spray Cranberry Bread Recipe
- Barefoot Contessa Banana Bread Recipe
- Betty Crocker Pumpkin Bread Recipe
- Quaker Cornbread Recipe
- Panera Shortbread Cookie Recipe
- Dollywood Cinnamon Bread Recipe
- Jimmy Johns Bread Recipe
Pioneer Woman Cornbread With Creamed Corn
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup Sugar
- 1 tablespoon baking powder
- 1/2 teaspoon Salt
- 1/8 teaspoon New Mexico Red Chile Powder (optional)
- 2 large eggs (beaten)
- 1 cup Buttermilk
- 3 tablespoons canola oil
- 1 (14.75 oz ) can creamed corn (half drained),
- 1 cup Muenster cheese (shredded)
- 5-6 tablespoons jalapenos undeserved (chopped),
Instructions
- Preheat the oven to 375 degrees Fahrenheit. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add chili powder if desired.
- In a separate bowl, whisk the eggs, milk, and oil together. Mix the liquid ingredients into the dry ingredients with a large spoon until a batter forms. Be careful not to overmix.
- In a colander or mesh strainer, drain the creamed corn. Allow it to sit in the colander for 2 minutes, and then give it a good shake to remove more liquid. Be careful not to drain it completely.
- Add corn, cheese, and jalapenos to the batter with a large spoon. Transfer the batter into an 8-inch square baking pan that has been lightly greased.
- Place the baking pan in the preheated oven and Bake for about 20 to 25 minutes, or until the crust is lightly browned and a toothpick is clean when inserted in the center.
- Remove baking cornbread from the oven and let cool for about an hour. Slice into pieces and Serve.
