Pioneer Woman Cornbread With Creamed Corn
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.
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.
Nutrition
Calories: 244.6kcal