Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Ear Apparent
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

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 creamed 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.

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Buffalo Chicken Enchiladas

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