Can y'all believe I moved to the south almost 11 months ago?! I can't! Although I will ALWAYS be a northern girl at heart, I have slowly begun to learn some true "southern cooking". In the south, if you aren't eating biscuits, you're eating cornbread. Although TRUE southern cornbread does not have sugar, I definitely LOVE the subtle sweetness that creamed-style corn and a few tablespoons of sugar adds. Must be the New Yorker in me! Serve with a bowl of chili, soup, or like I did - topped with roast beef, homemade gravy and black eyed peas! #nomnom
- 1- 1/4 cups Bob's Red Mill Blue Cornmeal (you may also use yellow or white)
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 2 eggs
- 1 stick butter, melted
- 1 can creamed-style corn
- 1 teaspoon salt
- Preheat oven to 425 degrees F. Grease a cast iron skillet, and set aside.
- In a large mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder.
- In a separate bowl, melt the butter. Add the eggs and creamed corn, and whisk together. Pour the egg and butter mixture into the large mixing bowl and stir until just combined.
- Pour batter into skillet, and bake until golden yellow (about 18-20 minutes). Remove from oven and let cool.