Paula Deen Creamed Corn Cornbread

Paula Deen creamed corn cornbread takes 35 minutes and a can of cream-style corn to make a moist, cheesy skillet cornbread with a crisp golden crust. Save this easy Southern cornbread side for potluck, Sunday dinner or the holiday table, because it bakes in one cast iron skillet with no fuss.

Preheat the oiled skillet in the oven before the batter goes in, because the hot fat is what fries the crust. Pour the batter into a cold pan and the bottom turns pale and soft instead of crisp.

Paula stirs in a whole can of cream-style corn and a cup of Monterey jack, so the crumb stays tender and the cheese melts into little pockets. Splitting the oil between the skillet and the batter also keeps the inside rich while the outside gets crunchy.

Paula Deen Creamed Corn Cornbread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

380

kcal

Cream-style corn and buttermilk keep the crumb moist and tender, while shredded cheese melts through it. The batter hits a hot oiled skillet, so the edges and bottom bake up crisp and golden.

Ingredients

• ⅓ cup plus 3 tablespoons Vegetable oil, divided
  

• 2 cups plain yellow cornmeal
  

• 1 cup All-purpose flour
  

• 1 tablespoon sugar
  

• 2 teaspoons baking powder
  

• ½ teaspoon baking soda
  

• ½ teaspoon salt
  

• 1 (15-ounce) can cream-style corn
  

• 1 cup whole buttermilk
  

• 3 large eggs
  

• 1 cup shredded Monterey jack cheese
  

Directions

• Heat the skillet: Preheat the oven to 400°F, then pour 3 tablespoons oil into a 12-inch cast iron skillet. Slide the skillet into the oven to heat while you mix the batter.
• Mix the dry ingredients: Whisk 2 cups cornmeal, 1 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl. Whisk well so the leaveners spread evenly through the cornmeal.
• Mix the wet ingredients: In a medium bowl, whisk the cream-style corn, 1 cup buttermilk, 3 eggs and the remaining 1/3 cup oil. The mixture will look thick and a little lumpy from the corn, which is fine.
• Combine the batter: Stir the corn mixture into the cornmeal mixture just until combined, then fold in 1 cup shredded Monterey jack. Stop as soon as no dry streaks remain, since overmixing makes the cornbread tough.
• Bake the cornbread: Pour the batter into the hot skillet and bake for about 25 minutes. It's done when a wooden pick inserted in the center comes out clean.
• Cool and serve: Let the cornbread cool in the pan for 5 minutes. Then cut it into wedges and serve warm.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular milk instead of buttermilk?

You can stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. It won't be quite as tangy, but it works with the baking soda the same way.

Do I have to use a cast iron skillet?

A cast iron skillet gives the best crust because it holds the heat, but a heavy 9x13 baking dish can work. Preheat the oil in the dish first, and check for doneness a few minutes early since the batter spreads thinner.

How do I store leftover creamed corn cornbread?

Wrap the cooled cornbread tightly and keep it on the counter for a day, or refrigerate it for up to 3 days. Warm slices in a 350°F oven for a few minutes so the edges crisp up again.

Can I make this cornbread ahead of time?

It tastes best warm from the oven, but you can bake it a few hours ahead and rewarm it in a low oven. I wouldn't mix the batter ahead, because the baking powder starts working as soon as it meets the buttermilk.

Why did my cornbread come out dry or crumbly?

Overbaking is the usual cause, so check it with a pick at 25 minutes and pull it as soon as it comes out clean. Overmixing the batter or measuring the cornmeal too heavily can dry it out too.