Yield: 25 2″ squares
Ingredients
2 cups yellow medium-grind cornmeal (for a toothsome, chewy result)
OR 1 cup yellow medium-grind cornmeal and 1 cup flour (for a more bread-like result)
1 teaspoon salt
1/2 cup maple syrup
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons butter, melted and cooled to room temperature
Steps
- Preheat oven to 425⁰ F.
- Heat a cast iron cornbread mold or 10” skillet in the oven.
- Whisk the cornmeal, salt, baking powder, and baking soda to thoroughly combine.
- Place eggs in a large bowl. Whisk until a single, creamy color.
- Add buttermilk and maple sugar. Whisk to thoroughly combine.
- Add creamed corn and whisk to distribute corn evenly through the liquid.
- Add the dry ingredients to the wet ingredients.
- Whisk until combined. The result should be a loose batter.
- Brush the interior of the molds with the butter or pour the butter into the bottom of the skillet and brush the sides of the skillet with the butter.
- Fill the molds to just below the rim with the batter or pour the batter into the center of the skillet.
- Place cornbread in the oven and bake until the cornbread is golden brown and a toothpick comes out clean when inserted in the center, about 20 minutes in the skillet. Cooking time in the mold pan will vary with the size of the molds.
- Run a knife around the edge of the skillet/molds and invert onto a clean cutting board. Slice skillet cornbread into wedges or squares.
- Place pieces in a bowl or basket and cover with a clean cotton towel.
- Serve warm.