Creamed Corn Corn Bread

 Do you own a cast iron skillet??? 

 To be quite honest, I don't usually use one for my everyday cooking. But years and years ago, I was at a yard sale, and they were selling one.. a perfectly awesome 10-inch skillet, completely unseasoned and totally rusted from years of neglect. As soon as I saw it, I immediately knew I wanted it. Why? Well, because my Mom always used one for making Irish Soda Bread, which is one of my family's faves. Of course my skillet is now reseasoned and fabulous and perfect, and I've made TONS of Irish Bread in it.. but the other thing I love to use it for is CORN BREAD! 

 Yes, yes, of course you could just open a box of Jiffy corn muffin mix, which is great and all, but have you ever made it from scratch? It's still super simple to make, and the payoff is huge. 

 This is a slightly tweaked version of Alton Brown's recipe, and it makes me think of Fall. There's just something so warm and comforting about having a bowl of chili and a big piece of warm buttered corn bread that screams sweater weather, dontcha think? 

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
1 cup whole kernel corn
2 tablespoons canola oil


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 both kinds of 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. 

 

Tips:
Be very careful not to over bake. It can become dry and crumbly very quickly. 
But if this happens, don’t fret! It still won't go to waste! Just crumble it up, place it on a sheet tray, and bake it until it’s very dry and slightly crispy. Now you’re ready to make the perfect stuffing!
 For a little extra added flavor, add some chopped fresh herbs. Fresh thyme would be lovely, or fresh rosemary. Just be sure to chop the herbs very well!