RECIPE FOR CORNBREAD WITH CREAMED CORN RECIPES

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
• Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
• Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
• Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
• Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
• Carefully add embers around and on top of the oven and bake at least 30 minutes.
• Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
• Remove from oven and let cool before serving.