Creamed Corn Buttermilk Cornbread

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4 eggs
1/2 c. butter
2 c. corn meal (I chose the buttermilk kind)
2 tsp. salt
2 tbsn. sugar
3 tsp. baking powder
1 c. sour cream
1 c. cream style corn

Beat eggs. Blend in sour cream, butter and corn. Blend corn meal, salt, baking powder and add to the corn mixture. Stir well. Pour into 2 – 8 inch square pan.

Bake at 375 degrees for 30 to 45 minutes.

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ยฉ Ilex – Midwestern Plant Girl

29 thoughts on “Creamed Corn Buttermilk Cornbread

  1. I have saved the recipe and will bake it and all my co-habitting family will be surprised and wonder.
    And I’ll let you know but I still haven’t seen anymore of the decorated fingernails.

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    • There are a few ways us Yankees like our cornbread. In the Northern parts (by me) we eat it like dessert with buttermilk on it. I like it warm with just butter. It can be a great, quick breakfast. Another way I used to make it (before I worried about cholesterol) would be to use a cast iron skillet, brown bits of beef fat until they are crunchy balls (we call these ‘belly-buttons’), then add the cornbread mix and let it cook in the skillet. When finished, flip it over on a plate and the krispy fat bits will be baked in the top. A great side with beef roast, stew or something to the like.
      The Southern folks like to eat it with Chili as their chili can reach epic HOT levels and the cornbread puts out some of that fire.

      Liked by 1 person

  2. I think I’ve got a pkg of Aunt Jemima that is about 5 years old someplace in the back cupboard. My baking powder is about that old too. ๐Ÿ˜ฆ
    It sure looks good. ๐Ÿ™‚

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  3. Mmmmmm, and it doesn’t have any wheat in it! Looks like just the thing to have hot, with molasses drizzled over it, dipped in buttermilk. (Have to have a spoon ready to eat the delicious mess in the bottom of the glass)! Or if you live Down South, just crumble your molasses-y cornbread right into the glass of buttermilk and eat it with a spoon like a country parfait!

    I’m going to make this recipe today. No kidding, I was looking at my box of cornbread thinking, “What am I going to make with you?” Only I’m going to do muffins, because, since there’s only one of me (not counting The Doggess), I can eat two immediately, then have the rest in the freezer for tomorrow๐Ÿ˜†

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    • Yes!! the upside of cornbread is that you can make a wheat-free version quite easily. Freezing doesn’t effect it either.
      Sifihammy (she’s in Africa) just asked me how us Yankees like our cornbread… I totally forgot about molasses! As a kid, I ate it this way, but have gone more to the saltier side for this snack, now as an adult.
      Have you ever done crispy beef fat in an iron skillet and then poured the mix over the top? I love it this way & it’s very salty from the fat. Until I get diagnosed with something that prevents me from eating these crappy food groups, I will live on eating what I want!!

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      • Sadly, I must admit that until I realized my Jewishness, I made my cornbread thus:

        Heat a heavy 10″ iron skillet in the Irving (oven) at 425 F until it’s really really hot, with pieces of thick cut bacon in it. When the bacon has rendered out and the fat is liquid, use a really really good mitt to take the pan out, place it on the stove top (not on one of those glass convection things, it will blow up ๐Ÿ˜ญ), then, wearing full hazmat gear, carefully pour the cornbread batter into the pan and return it to the Irving. When it’s done you will have the crispiest, yummiest crust you ever had. You can leave the oil out of the recipe, since the bacon fat seeps in. For non-bacon eaters, you can use any high-temperature cooking oil, 1/2 cup. It’s not as yummy, but still good. This is how we make in Noth C’lina. I learned a version when I lived in Utah that’s made outdoors in a Dutch oven (cooking with stacked Dutch ovens is one of my passions), using more creamed corn and some half-and-half, that comes out more like a pudding. Grease the Dutch oven liberally with bacon grease or Crisco, heat it like the devil, pour the batter in, close the Dutch oven, and arrange hot coals around the lid (your oven is either stacked on top of another one or directly on a grate over your charcoal fire or, best, on a Volcano cooker). When it’s done, serve it with a big spoon next to your beans, greens, and meat. It’s really hard to wreck this one ๐Ÿ˜‰. Mmmm, I’m hungry, let’s eat!!!!

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        • Oh my goodness! I absolutely MUST break some bread with you! You had me with your BACON technique. It’s close to how it was made in my childhood… using beef fat cracklin’s. Kosher perhaps? Ha ha!
          I bet you also know how to whip up some awesome chicken fried steak. I feel you can’t get good CFS anywhere north of Kentucky. I’ve tried. ๐Ÿ˜ข

          Liked by 1 person

          • Yeah baby! Do you know, I recently saw on a menu, “chicken fried chicken”!!!????

            Like, what the heck is that???

            Whatever. Yeah, I used to be the QUEEN of fried chicken, before gluten insensitivity. But I can rock a fresh trout coated in cornmeal, fried in butter (or bacon grease, for those who eat it)!

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            • I remember the ‘bacon fat jar’ in the fridge… those were the days! I don’t make enough bacon these days to have one.
              Chicken fried chicken sounds like something a Northerner would name fried chicken to make it sound more Southern… ๐Ÿ˜‚ ha ha ha!

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  4. This looks so delicious Ilex! The recipe is very similar to a Bolivian corn bread recipe that my mother made. “Huminta” The only difference is adding Anise seed and grated white cheese like farmer’s cheese. Now you’re inspiring me. Perfect for a winter’s night.

    Liked by 1 person

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