Ingredients
- 1 1/4 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoon minced chives
- 2 tablespoon eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 stick fourteen ounce can creamed-style corn
Preparation
Baking Directions:
Preheat oven to 475 degrees.
Butter a 10-inch cast iron skillet.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, whisk the eggs, melted butter, chives and creamed corn.
Add the wet ingredients to the dry and stir to combine.
Pour the batter into the prepared skillet.
Place skillet in oven, close door and lower heat to 425. Bake until cornbread is honey brown on top, about 20 minutes.
Remove from the oven and cool 30 minutes in skillet and serve.
You can also cool completely and wrap or serve later.
