Pioneer Woman Cornbread With Creamed Corn

You’d almost swear that this Pioneer Woman Cornbread With Creamed Corn had pudding in it. Adding creamed corn and grated cheese to this cornbread makes it super moist. It’s fluffy, sweet, and moist, and everyone will love it.

I will try to go through everything related to this Pioneer Woman Cornbread With Creamed Corn, this means you will find related information to the recipe so feel free to make use of it.

Ingredients That You’ll Need:

• Yellow Corn Meal: The backbone of this recipe is cornmeal, which is ground corn that is found in the baking aisle at the grocery store. It should not be confused with polenta, which is medium-grind cornmeal used for a side dish.
• Buttermilk: Adds fluffiness and a better rise to baked goods while adding a slightly tangy flavor.
• Creamed Corn: Creamed corn is one of this Pioneer Woman Cornbread With Creamed Corn recipe. Ensure that the creamed corn is drained of most of its liquid, or it will turn out too moist.
• Cheese: I love Muenster cheese for Mexican and Southwestern recipes. Give it a try.
• The Batter: Sugar, Flour, Baking Powder, Eggs, and Salt
• Chile Powder: New Mexico Red Chile Powder has an earthy and spicy flavor that I enjoy.
• Jalapeno Peppers: Before chopping the peppers, remove the veins and seeds if you want less heat.

Recipe Swaps:

• Cheese: Use mild, medium, or sharp cheddar. Monterey Jack or Pepper Jack would also work well here, and they all will make regular cornbread into cheesy cornbread.
• Milk: You can substitute 1 cup of milk for buttermilk by adding 1 tablespoon of vinegar.
• Chile Powder: If you don’t have New Mexico Red Chile Powder, Ancho chile powder can be substituted. I wouldn’t substitute chili (with an i) powder as it’s a combination of spices that will change the overall flavor.
• Jalapeno Peppers: In case you find jalapeno peppers too hot, you can swap them out for fresh poblano peppers. You can also use canned Hatch chiles. Just make sure to drain them and press them on a paper towel to dry before adding them to the batter.

Can I make Pioneer Woman Cornbread With Creamed Corn in a cast-iron skillet?

Yes. Be sure to heat the skillet in the oven for about 10 minutes before adding the Pioneer Woman Cornbread With Creamed Corn batter. This will help the bottom get a little bit crisp. Tip: Before adding the batter, pat 1/2 Tablespoon of butter into the hot pan. This will make the bottom crust even crispier.

Using a 9 inch cast iron skillet works best. If you’re using a 12-inch skillet, double the recipe and adjust cooking times. Keep inserting a toothpick into the batter until it comes out clean.

In a cast-iron skillet, the cornbread will cook hotter than in a baking dish, so check it after about 15 minutes and test it with a toothpick. It also makes a rustic presentation.

How Long Will Pioneer Woman Cornbread With Creamed Corn Last?

Properly stored, your Pioneer Woman Cornbread With Creamed Corn will last on the counter for about 3 to 4 days, or about a week in the refrigerator. Make sure to store your Cornbread in an airtight container after allowing it to cool to room temperature.

How To Make Pioneer Woman Cornbread With Creamed Corn?

1. Start by preheating your oven to 375 degrees F.
2. Using a whisk, combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Add the chile powder if using (use pure chile powder, not chili seasoning)
3. Whisk the eggs, milk, and oil in a separate bowl.
4. Gently fold the liquid ingredients into the dry ingredients with a large spoon until a batter forms. Do not overmix.
5. Drain the creamed corn in a colander or mesh strainer. Let it sit for 2 minutes in the colander, then give it a good shake to remove more liquid before adding it to the batter. You don’t want it completely drained.
6. Fold corn, cheese, and jalapenos into the batter with a large spoon.
7. Then, pour the batter into a lightly greased 8-inch square baking pan and smooth it in with the back of the spoon.
8. Bake your cornbread for about 20 to 25 minutes, or until the crust is light brown and a toothpick inserted in the center comes out clean.
9. Before slicing, remove your Pioneer Woman Cornbread With Creamed Corn from the heat and let cool for about an hour.

What To Serve With Pioneer Woman Cornbread With Creamed Corn?

• Anthony Bourdain’s Beef Chili Recipe
• Carrot Ginger Soup
• Chipotle Bison Chili with Lime Crema
• Creamy Chicken Noodle Soup
• Beef and Bean Chili
• Ramen Noodle Salad
• Chilis

FAQ Section

Pioneer Woman Cornbread With Creamed Corn Nutrition Facts

Amount Per Serving

• Calories 244.6
• Total Fat 7.4g
• Saturated Fat 0.6g
• Cholesterol 23.6mg
• Sodium 556.4mg
• Potassium 21.9mg
• Total Carbohydrate 40.6g
• Dietary Fiber 2g
• Sugars 11g
• Protein 4.6g
• Vitamin A 1.6%
• Vitamin C 1.6%
• Calcium 6.5%
• Iron 6.4%

Pioneer Woman Cornbread With Creamed Corn

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time:1 hour Total time:1 hour 40 minutesServings:12 servingsCalories:244.6 kcal Best Season:Suitable throughout the year

Description

You’d almost swear that this Pioneer Woman Cornbread With Creamed Corn had pudding in it. Adding creamed corn and grated cheese to this cornbread makes it super moist. It’s fluffy, sweet, and moist, and everyone will love it.

Ingredients

• 1 cup yellow cornmeal
  
• 1 cup all-purpose flour
  
• 1/3 cup sugar
  
• 1 Tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
  
• 2 large eggs beaten
  
• 1 cup buttermilk
  
• 3 Tablespoons canola oil
  
• 1-14 1/2 ounce can be creamed corn half drained
  
• 1 cup muenster cheese shredded
  
• 5-6 Tablespoons jalapenos deseeded, chopped. 1 – 2 jalapenos depending on size

Instructions

1. Start by preheating your oven to 375 degrees F.
   
2. Using a whisk, combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Add the chile powder if using (use pure chile powder, not chili seasoning).
   
3. Whisk the eggs, milk, and oil in a separate bowl.
   
4. Gently fold the liquid ingredients into the dry ingredients with a large spoon until a batter forms. Do not overmix.
   
5. Drain the creamed corn in a colander or mesh strainer. Let it sit for 2 minutes in the colander, then give it a good shake to remove more liquid before adding it to the batter. You don’t want it completely drained.
   
6. Fold corn, cheese, and jalapenos into the batter with a large spoon.
   
7. Then, pour the batter into a lightly greased 8-inch square baking pan and smooth it in with the back of the spoon.
   
8. Bake your cornbread for about 20 to 25 minutes, or until the crust is light brown and a toothpick inserted in the center comes out clean.
   
9. Before slicing, remove your Pioneer Woman Cornbread With Creamed Corn from the heat and let cool for about an hour.

Keywords:Pioneer Woman Cornbread With Creamed Corn, Cornbread With Creamed Corn, Cornbread