This recipe for Pioneer Woman Cornbread With Creamed Corn takes the classic cornbread recipe to the next level by adding a creamy and flavorful twist. Made with a mixture of cornmeal, flour, and buttermilk, this cornbread is both moist and flavorful.
The addition of creamed corn gives it a smooth and creamy texture, while a hint of sugar and a sprinkle of cheese on top adds a touch of sweetness and richness.
Whether you serve it as a side with dinner or enjoy it as a snack with a pat of butter, this Pioneer Woman Cornbread With Creamed Corn is sure to be a hit with everyone.
Tasting like pudding, the Pioneer Woman’s Cornbread with Creamed Corn is a must-try. This cornbread is moistened with creamed corn and cheese. Everyone loves this sweet, fluffy cake.
How to Make Cornbread With Creamed Corn
Ingredients
- 1 cup of cornmeal (yellow)
- 1 cup all-purpose flour
- 1/3 cup of sugar
- 1 Tablespoon baking powder
- A Hint of Salt, about a Half-Teaspoon
- 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho Chile powder
- 2 big eggs
- 1 cup buttermilk
- Canola oil, to taste, about three tablespoons
- 1-14 1/2 ounce can be creamed corn half drained
- 1 cup of shredded Muenster cheese
- 5-6 Tablespoons jalapenos deseeded, diced. One to two jalapenos, depending on the size
Instructions
- Preheat oven to 375°F.
- Cornmeal, flour, sugar, baking powder, and salt should be whisked together. Chile powder is added (use pure Chile powder, not chili seasoning).
- Separately, whisk eggs, milk, and oil.
- Mix the liquid and dry ingredients until a batter forms. Mix carefully.
- Drain the creamed corn. Give it a brisk shake to eliminate more liquid before adding it to the batter. Drainage is not yet complete.
- Drop in some corn, some cheese, and some jalapenos.
- Then, pour the batter into a prepared 8-inch square baking pan.
- Wait for 20 to 25 minutes or until the crust is brown and a toothpick inserted in the center comes out clean.
- Before slicing, let the cornbread cool for an hour.
What to Serve with Pioneer Woman Cornbread With Creamed Corn
- Chili: The combination of cornbread and chili is a classic and highly satisfying choice. Prepare a hearty beef or vegetarian chili and serve it alongside the cornbread for a comforting and flavorful meal.
- Barbecue: Cornbread pairs exceptionally well with barbecue dishes. Consider serving pulled pork, smoked ribs, or grilled chicken with your cornbread. Add some coleslaw and baked beans as side dishes for a complete barbecue feast.
- Soup: Cornbread is a wonderful accompaniment to soups. Try serving it with a warm bowl of tomato soup, vegetable soup, or a hearty stew. The cornbread will provide a delightful texture and flavor contrast to the soup.
- Roasted Vegetables: Roasted vegetables make a great side dish for cornbread. Prepare a colorful medley of roasted carrots, Brussels sprouts, sweet potatoes, or any other vegetables of your choice. The combination of the sweet and savory flavors will complement the cornbread nicely.
- Fried Chicken: For a classic Southern-inspired meal, serve cornbread with crispy fried chicken. The combination of the moist cornbread and crunchy chicken creates a delightful contrast. Add some collard greens or mashed potatoes for a complete Southern feast.
- Salad: If you prefer a lighter option, pair the cornbread with a fresh salad. Choose a mix of greens, such as spinach or arugula, and add your favorite vegetables, such as tomatoes, cucumbers, and avocado. Drizzle with a tangy vinaigrette or a creamy dressing for added flavor.
Remember, these are just a few ideas, and you can always customize your meal based on your preferences and dietary restrictions. Enjoy your cornbread with creamed corn and have a delicious meal!
Conclusion
Making Pioneer Woman Cornbread with Creamed Corn is a simple and delicious way to enjoy a classic Southern dish. With just a few ingredients and some patience, you can create a flavorful treat that your family will love. For perfect taste, be sure to accurately measure the ingredients and follow all of the steps carefully. With these tips, you can make this classic dish with ease! So why not give it a try?
FAQs
What causes crumbling cornbread?
You might try using less flour or another kind of flour to see if that affects the texture of the cornbread. Too much cornmeal prevents the gluten in the flour from holding the bread altogether.
What is the purpose of Adding an egg to cornbread?
The taste and consistency of the Pioneer Woman’s Cornbread with Creamed Corn will change as a result of these alterations. Adding extra corn to the bread will boost the corn flavor while adding an egg or buttermilk will make it creamier than water.
How long will creamed corn cornbread last?
Pioneer Woman Cornbread with Creamed Corn can last 3 to 4 days on the counter or a week in the fridge. Store room-temperature Cornbread in an airtight container.
Can I use frozen corn instead of creamed corn?
Yes, you can use frozen corn that has been thawed and drained. You may need to adjust the amount of milk in the recipe if the mixture is too dry.
Can I add other ingredients to the cornbread mixture?
You can try adding other ingredients such as diced jalapeno peppers, chopped onions, or shredded cheese to the cornbread mixture for added flavor.
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Pioneer Woman Cornbread With Creamed Corn
Ingredients
- 1 cup of cornmeal (yellow)
- 1 cup all-purpose flour
- 1/3 cup of sugar
- 1 Tablespoon baking powder
- A Hint of Salt, about a Half-Teaspoon
- 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho Chile powder
- 2 big eggs
- 1 cup buttermilk
- Canola oil, to taste, about three tablespoons
- 1-14 1/2 ounce can be creamed corn half drained
- 1 cup of shredded Muenster cheese
- 5-6 Tablespoons jalapenos deseeded, diced. One to two jalapenos, depending on the size
Instructions
- Preheat oven to 375°F.
- Cornmeal, flour, sugar, baking powder, and salt should be whisked together. Chile powder is added (use pure Chile powder, not chili seasoning).
- Separately, whisk eggs, milk, and oil.
- Mix the liquid and dry ingredients until a batter forms. Mix carefully.
- Drain the creamed corn. Give it a brisk shake to eliminate more liquid before adding it to the batter. Drainage is not yet complete.
- Drop in some corn, some cheese, and some jalapenos.
- Then, pour the batter into a prepared 8-inch square baking pan.
- Wait for 20 to 25 minutes or until the crust is brown and a toothpick inserted in the center comes out clean.
- Before slicing, let the cornbread cool for an hour.
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