Creamed Cornbread (Muffins Too!)

Creamed Cornbread (Muffins Too!)
This batter also makes 12 really moist, savory corn muffins. Creamed Cornbread Enough for Poblano Chicken and Chorizo with Creamed Cornbread Stuffing
Serves: 12 muffins
  • 1 can (14.75 ounce) creamed corn
  • 2 cups yellow cornmeal
  • 1 cup buttermilk
  • 2 large eggs
  • 1 stick (8 tablespoons) melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease a 13 x 9 inch baking sheet with vegetable cooking spray. Line pan bottom up and over the long sides with heavy-duty foil for easy removal. Grease foil with vegetable cooking spray.
  2. Microwave creamed corn in a covered 1-quart Pyrex measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick pasty mush. (If mush is not stiff, microwave for another 30 seconds.) Whisk in buttermilk, then eggs and finally butter.
  3. Mix remaining 1 cup of cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry; stir until just combined.
  4. Pour batter onto baking sheet and bake until stuffing is golden brown, about 15 minutes. Remove from heat; let stand a few minutes and then use foil handles to transfer cornbread to a wire rack. Cool to room temperature and proceed with Poblano Chicken and Chorizo with Creamed Cornbread Stuffing.


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