Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Warm Days and Chili Nights
Creamed Corn Skillet Cornbread
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 412
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 103 mg
- Sodium
- 532 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 412
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 103 mg
- Sodium
- 532 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
