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.
Recipe by Three Many Cooks at