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Creamed Corn Cornbread
Recipe courtesy Alton Brown

Ingredients
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
2 tablespoons canola oil

Directions
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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.
Add 2 tablespoons canola oil to the 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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Copyright 2006 Television Food Network, G.P., All Rights Reserved