Old World Sourdough
Easy Skillet Cornbread with Creamed Corn
Why settle for ordinary cornbread when you can have extraordinary cornbread? Grab your trusty skillet, your sourdough starter, a box of Jiffy Corn Muffin mix, and a few more ingredients, and get ready to indulge in the most irresistible cornbread you've ever tasted. And it is so easy to make with just a few ingredients. Adding sourdough gives the run of the mill cornbread a little more pizzaz and makes it a little fluffier. Get ready to become the go-to person for unforgettable homemade cornbread - no more dry or crumbly disappointments!
Easy Skillet Cornbread with Creamed Corn
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
6 - 8 Servings
Ingredients
Ingredients:
Equipment Needed:
Disposable Oven Liner or Tray - Not necessary but helps with clean-up if there is overflow.
Ingredients:
2 Tablespoons (25 g) sourdough starter (unfed)
1/2 cup milk (whole for best flavor and texture)
1/2 cup sour cream (full-fat for the best flavor and texture)
2 large eggs
1/2 cup butter (melted)
2 Tablespoons honey
1 can (14.75 oz) creamed corn
1 box Jiffy corn muffin mix
Preparation
Instructions:
Preheat your oven to 400°F. Preheat 10” cast skillet (lightly oiled or sprayed with cooking spray) on center rack.
In a large mixing bowl, whisk together the starter and milk. Add eggs, sour cream, butter, and honey.
Let sit to ferment for 5 minutes
Add the creamed corn and Jiffy cornbread mix to the wet ingredients. Stir just until combined (don’t overmix).
Pour the batter into the skillet.
Bake for about 20 - 23 minutes, or until the top is golden brown and starts to crack.
Serve warm with whipped honey butter or hot honey butter.
Notes:
This recipe can bubble over as it rises, it is a good idea to put a cookie sheet on a lower rack under the skillet.
For more variations, you can also try adding diced jalapeños, shredded cheese, or crumbled bacon to the batter. Get creative and make it your own!