Pioneer Woman Cornbread With Creamed Corn

Pioneer Woman Cornbread by Ree Drummond is made with yellow cornmeal, kosher salt, sugar, baking powder, baking soda, buttermilk, eggs, creamed corn, and canola oil. This easy-to-follow Pioneer Woman Cornbread by Ree Drummond recipe creates a moist and slightly sweet side dish that takes about 30 minutes to prepare and can serve up to 8 people.

Pioneer Woman Cornbread With Creamed Corn Ingredients

• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 tablespoons canola oil

How To Make Pioneer Woman Cornbread With Creamed Corn

1. Preheat and prepare: Start by heating your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet inside to warm as the oven heats.
2. Mix dry ingredients: In a large mixing bowl, combine the yellow cornmeal, kosher salt, sugar, baking powder, and baking soda. Whisk these dry ingredients together thoroughly to ensure even distribution.
3. Blend wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and creamed corn until the mixture is smooth and uniform.
4. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring continuously. If the batter is too thick and resists pouring, gently fold in additional buttermilk a tablespoon at a time until it reaches a pourable consistency.
5. Cook in skillet: Remove the hot skillet from the oven and carefully swirl the canola oil to coat the bottom and sides. Pour the batter into the skillet; it should sizzle as it hits the hot surface, forming a nice crust.
6. Bake the cornbread: Return the skillet to the oven and bake for approximately 20 minutes. The cornbread is done when it’s golden brown on top and springs back to the touch.

Recipe Tips

• Choose the right cornmeal: Opt for finely ground yellow cornmeal for a smoother texture in your cornbread. This fine texture absorbs liquids better, ensuring a moist final product.
• Preheat your skillet: Always heat your cast iron skillet in the oven before adding the batter. This helps to create a beautifully crisp crust on the bottom of the cornbread.
• Avoid overmixing: Mix the ingredients just until combined. Overmixing can lead to dense cornbread. Stir gently until you no longer see dry flour for the best texture.
• Check for doneness properly: Use a toothpick to check if the cornbread is done. Insert it into the center; if it comes out clean or with a few crumbs, it’s ready.
• Adjust sweetness to taste: If you prefer a sweeter cornbread, feel free to increase the sugar in the recipe to about two tablespoons. This balances well with savory dishes like chili or stew.

What To Serve With Cornbread

Serve your easy Cornbread by pairing it with creative and flavorful sides like sweet pepper jelly, smoked gouda cheese spread, cranberry walnut coleslaw, spicy maple bacon, and avocado lime salad.

You can also pair it with roasted garlic hummus or sundried tomato tapenade for an unexpected twist on traditional sides.

How To Store Leftovers Cornbread

Refrigerate: Wrap your Cornbread tightly in plastic wrap or store it in an airtight container to keep it fresh. It will stay good for about three to five days in the refrigerator. Ensure it’s completely cooled before wrapping to prevent condensation.

Freeze: Cornbread can be frozen for longer storage. Wrap it securely in aluminum foil and then place it in a freezer bag. Label the bag with the date; it will be good for up to three months. Thaw in the refrigerator before reheating.

How To Reheat Leftovers Cornbread

In The Oven: To reheat Cornbread in the oven, preheat to 350 degrees Fahrenheit. Wrap the bread in aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until it’s warmed through. This method helps maintain its moist texture.

In The Microwave: Place Cornbread on a microwave-safe plate and cover it with a damp paper towel to add moisture. Heat on high for about 30 seconds to one minute. Check periodically to avoid overheating.

In The Air Fryer: Reheat Cornbread in the air fryer by setting it to 300 degrees Fahrenheit. Place the slices in the fryer basket and heat for about 3-4 minutes. This method will crisp up the outside while keeping the inside soft.

Pioneer Woman Cornbread With Creamed Corn Nutrition Facts

Amount Per Serving

• Calories 244.6
• Total Fat 7.4g
• Saturated Fat 0.6g
• Cholesterol 23.6mg
• Sodium 556.4mg
• Potassium 21.9mg
• Total Carbohydrate 40.6g
• Dietary Fiber 2g
• Sugars 11g
• Protein 4.6g
• Vitamin A 1.6%
• Vitamin C 1.6%
• Calcium 6.5%
• Iron 6.4%

Frequently Asked Questions

Can I use a different type of cornmeal in this recipe?

Yes, you can use a different type of cornmeal depending on the texture you prefer. Medium-ground cornmeal will give a coarser, more rustic texture, while fine-ground cornmeal will make your cornbread smoother and creamier.

Can I add mix-ins to this cornbread recipe?

Absolutely, you can add mix-ins such as chopped jalapeños for a spicy kick, or fresh corn kernels for extra sweetness and texture. Other popular additions include shredded cheese or diced bell peppers. Just fold them into the batter before baking.

How can I tell when the cornbread is properly cooked?

The cornbread is done when it has a golden brown crust and the center is firm. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cornbread is ready. This typically takes about 20 minutes in a preheated oven at 425 degrees Fahrenheit.

Try More Pioneer Woman Recipe:

• Pioneer Woman Spinach Mushroom Quiche
• Pioneer Woman Sausage Quiche
• Pioneer Woman Broccoli Cheese Quiche