Creamed Corn Cornbread
 
Makes 8 to 10 servings
Ingredients
  • ⅓ cup plus 3 tablespoons vegetable oil, divided
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • 1 (15-ounce) can cream-style corn
  • 1 cup buttermilk
  • 3 large eggs
Instructions
  1. Preheat oven to 400°. Place 3 tablespoons oil in a 12-inch cast-iron skillet. Place in oven until skillet is hot.
  2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Add cheese, stirring to combine.
  3. In a medium bowl, combine corn, buttermilk, eggs, and remaining ⅓ cup oil. Add to cornmeal mixture, stirring to combine. Pour batter over hot oil in skillet.
  4. Bake for 24 to 28 minutes or until a wooden pick inserted in center comes out clean.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/creamed-corn-cornbread-recipe/