Make Pioneer Woman’s Cornbread with Creamed Corn, a moist & flavorful recipe
Pioneer Woman Cornbread with Creamed Corn: A Taste of the Heartland
Craving a warm, comforting cornbread with a touch of sweetness and a melt-in-your-mouth texture? Look no further than this classic recipe inspired by Ree Drummond, the beloved Pioneer Woman. This version elevates the traditional cornbread by incorporating creamed corn, adding a boost of moisture and a subtle creaminess that takes it to the next level.
This recipe is perfect for a cozy weeknight dinner, a potluck gathering, or simply as a delightful afternoon treat. The combination of cornmeal, flour, and creamed corn creates a flavorful and satisfying cornbread that will have everyone asking for seconds.
Pioneer Woman Cornbread with Creamed Corn Recipe Card
This classic cornbread recipe, made famous by the Pioneer Woman, combines the warmth of oven-baked cornbread with the sweetness of creamed corn.
At a Glance:
- Cooking Time: 35-40 minutes
- Yield: 8-10 servings
- Difficulty: Easy
Ingredients:
- 240 g / 1 cup all-purpose flour
- 80 g / 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 120 ml / 1/2 cup buttermilk
- 1 large egg
- 120 g / 1/2 cup unsalted butter, melted
- 240 g / 2 cups frozen creamed corn, thawed
Cooking Instructions:
- Preheat oven to 180°C / 350°F. Grease an 8-inch square baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the creamed corn.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients for Pioneer Woman Cornbread with Creamed Corn
To make Pioneer Woman Cornbread with Creamed Corn, several key ingredients are necessary. The star of the show is creamed corn, which adds natural sweetness and moisture to the cornbread. Other essential ingredients include all-purpose flour, cornmeal, sugar, and eggs.
The following ingredients are required for this recipe:
- 240 g / 1 cup all-purpose flour
- 120 g / 1/2 cup cornmeal
- 100 g / 1/2 cup granulated sugar
- 2 large eggs
- 410 g / 1 can creamed corn
- 115 g / 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Buttermilk (240 ml / 1 cup)
- Honey or sugar (optional)
- Chopped jalapeños or hot sauce for added spice
- Grated cheese, such as cheddar or Monterey Jack, for extra flavor
- Chopped fresh herbs, like chives or cilantro, for added freshness
These ingredients work together to create a delicious, moist cornbread with a subtle sweetness from the creamed corn.
Step-by-Step Instructions for Pioneer Woman Cornbread with Creamed Corn
Get ready to bake up a batch of delicious, hearty cornbread with a creamy corn filling! This recipe is a classic for a reason, and following these instructions will ensure a perfect outcome every time.
Cornbread Batter
- Preheat oven to 200°C (400°F). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 1/2 cup (60 g) granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper (optional).
- In a separate bowl, whisk together 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) melted unsalted butter, 1 large egg, and 1/4 cup (60 ml) honey.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Creamed Corn Filling
- In a medium saucepan, melt 2 tablespoons (30 g) unsalted butter over medium heat.
- Add 1 (15 ounce) can whole kernel corn, drained, 1/2 cup (60 g) heavy cream, 1/4 cup (60 ml) milk, 1/4 cup (60 ml) chopped onion, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a simmer and cook for 5-7 minutes, or until thickened, stirring occasionally.
Assemble and Bake
- Spread half of the creamed corn mixture evenly into the prepared baking dish.
- Pour the cornbread batter over the creamed corn.
- Top with the remaining creamed corn mixture.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy warm with butter or honey!
Expert Tips for a Golden Pioneer Woman Cornbread with Creamed Corn
Take your Pioneer Woman Cornbread with Creamed Corn to the next level with these insider tips and tricks.
1. Don’t Overmix the Batter
Mix wet and dry ingredients separately to prevent overmixing, which can lead to a dense cornbread. Stop mixing as soon as the ingredients are just combined.
2. Use the Right Kind of Cornmeal
Pioneer Woman’s recipe calls for medium grind cornmeal. Avoid fine or coarse grind cornmeal, as it can affect the texture and flavor of the cornbread.
3. Add a Touch of Sugar
A small amount of sugar (about 1 tablespoon) helps balance the acidity in the buttermilk and creates a richer flavor profile.
4. Don’t Overbake the Cornbread
Check the cornbread for doneness after 20-25 minutes. It should be lightly golden brown and a toothpick inserted into the center comes out clean.
5. Use Fresh Creamed Corn
For the best flavor, use fresh creamed corn instead of canned or frozen. Simply cook corn kernels with butter, salt, and pepper until tender.
By following these expert tips, you’ll be on your way to creating a delicious Pioneer Woman Cornbread with Creamed Corn that’s sure to impress.
Substitutions and Alternatives
To cater to different tastes and dietary requirements, several ingredients in the Pioneer Woman Cornbread with Creamed Corn recipe can be substituted or modified.
Substitution Options
- Replace 120 g / 1/2 cup of all-purpose flour with 120 g / 1/2 cup of whole wheat flour for a nuttier flavor and denser texture.
- Use 240 ml / 1 cup of buttermilk instead of regular milk for added tanginess. If buttermilk is not available, mix 240 ml / 1 cup of milk with 15 ml / 1 tablespoon of white vinegar or lemon juice.
- For a dairy-free alternative, substitute 55 g / 1/4 cup of butter with 55 g / 1/4 cup of coconut oil or Earth Balance, and use a non-dairy milk such as almond or soy milk.
- Replace creamed corn with 240 g / 1 cup of fresh or frozen corn kernels for a lighter texture and sweeter flavor.
Bake the cornbread in a preheated oven at 200°C / 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Variations on Pioneer Woman’s Cornbread with Creamed Corn
Pioneer Woman’s Cornbread with Creamed Corn is a classic for a reason, but why not get creative? Here are some tasty twists to elevate your next batch:
Spicy Southwestern
- Add 1/4 teaspoon cayenne pepper to the cornbread batter for a subtle kick.
- Mix in 1/2 cup of diced jalapeños to the creamed corn.
- Top with crumbled cotija cheese and fresh cilantro.
Flavor Note: Smoky, spicy, and cheesy!
Cheesy Bacon Delight
- Crumble 6 slices of cooked bacon and stir it into the creamed corn.
- Add 1/2 cup shredded cheddar cheese to the cornbread batter.
- Bake for an extra 5 minutes to ensure the cheese is melted and bubbly.
Flavor Note: Savory, smoky, and undeniably cheesy.
Sweet and Savory
- Mix in 1/2 cup of chopped pecans or walnuts to the cornbread batter.
- Drizzle 1 tablespoon of honey over the creamed corn.
- Serve warm with a dollop of whipped cream or ice cream for a unique dessert-like experience.
Flavor Note: A delightful blend of sweet and savory flavors.
Storing and Freezing Pioneer Woman Cornbread with Creamed Corn
Proper storage and freezing techniques are crucial to maintaining the freshness and quality of your Pioneer Woman Cornbread with Creamed Corn.
Cooling and Storing at Room Temperature
Allow the cornbread to cool completely in a single layer on a wire rack. Once cooled, store it in an airtight container at room temperature for up to 3 days.
Refrigeration
For longer storage, place the cooled cornbread in an airtight container and refrigerate for up to 5 days. Let it come to room temperature before serving.
Freezing
- Wrap the cooled cornbread tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.
- Label and date the bag, then store in the freezer for up to 3 months.
- To thaw, remove the cornbread from the freezer bag and let it thaw at room temperature or in the refrigerator overnight.
When reheating, preheat your oven to 180°C (350°F) or 160°C (325°F) for convection. Wrap the cornbread in foil and bake for 10-15 minutes, or until warmed through.
Troubleshooting Common Issues with Pioneer Woman Cornbread with Creamed Corn
When making Pioneer Woman’s Cornbread with Creamed Corn, several issues may arise that can affect the final result. Identifying and addressing these problems is key to achieving a delicious and moist cornbread.
Common Problems and Fixes
- Overmixing the batter: Mix wet and dry ingredients separately and gently fold them together to prevent a dense cornbread.
- Insufficient creaming of butter and sugar: Ensure butter and sugar are creamed until light and fluffy, about 2-3 minutes, to incorporate air and promote even baking.
- Incorrect oven temperature: Verify the oven is at the correct temperature (190°C / 375°F) to prevent undercooked or overcooked cornbread.
- Overbaking: Check the cornbread after 20-25 minutes, or when a toothpick inserted into the center comes out clean, to avoid dryness.
- Incorrect ratio of cornmeal to flour: Use the recommended ratio of 120 g / 1 cup cornmeal to 60 g / 1/2 cup all-purpose flour for the perfect balance of texture and flavor.
By being aware of these potential issues and taking steps to prevent them, the Pioneer Woman Cornbread with Creamed Corn is sure to turn out delicious and satisfying every time, with a beautiful golden-brown crust and a moist, creamy interior.
Nutritional Information for Pioneer Woman Cornbread with Creamed Corn
This delicious Pioneer Woman Cornbread with Creamed Corn is a hearty and satisfying meal. While it’s full of flavor, it’s important to be mindful of its nutritional content.
Each serving of this cornbread provides approximately 350 calories, with 15 grams of protein, 50 grams of carbohydrates, and 15 grams of fat. The cornbread gets its richness from the creamed corn, which adds a boost of carbohydrates and a touch of sweetness.
This recipe is not gluten-free or vegan, as it contains wheat flour and dairy products.
- Can I use frozen corn instead of creamed corn in the Pioneer Woman Cornbread recipe? While frozen corn can be used, it’s best to thaw and puree it in a blender or food processor to mimic the consistency of creamed corn for optimal results.
- How do I prevent the cornbread from becoming too dry? To keep the cornbread moist, avoid overmixing the batter, don’t overbake, and consider adding an extra tablespoon or two of sour cream or Greek yogurt to the mixture.
- Can I make the Pioneer Woman Cornbread ahead of time and refrigerate or freeze it? Yes, you can prepare the cornbread batter up to a day in advance and refrigerate it, or bake and freeze the cornbread for up to 2 months, then thaw and reheat when needed.
- What’s the best way to store leftover Pioneer Woman Cornbread? To maintain freshness, cool the cornbread completely, then wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days or freeze for longer storage.
Frequently Asked Questions about Pioneer Woman Cornbread with Creamed Corn
Get answers to your burning questions about this beloved recipe.
Q: What type of corn is best for creamed corn?
A: Fresh or frozen corn kernels work well for creamed corn. Avoid canned corn for the best flavor.
Q: Can I make Pioneer Woman Cornbread with Creamed Corn ahead of time?
A: Yes, the cornbread batter can be mixed and refrigerated overnight, then baked in the morning. However, the creamed corn topping should be assembled just before baking.
Q: How do I prevent the cornbread from becoming too crumbly?
A: To ensure a moist cornbread, don’t overmix the batter, and make sure to not overbake. A toothpick inserted into the center should come out clean.
Q: Can I substitute buttermilk with regular milk?
A: Yes, but keep in mind that the cornbread may not be as tender and moist. You can try adding a tablespoon of white vinegar or lemon juice to the milk to mimic the acidity of buttermilk.
Q: How long does Pioneer Woman Cornbread with Creamed Corn stay fresh?
A: The cornbread is best consumed within 2-3 days of baking. Store it in an airtight container at room temperature, and reheat as needed.
Key Takeaways for Making Pioneer Woman Cornbread with Creamed Corn
To achieve success with Pioneer Woman’s Cornbread with Creamed Corn recipe, consider the following essential points:
- Use a combination of 240 g / 1 cup all-purpose flour, 130 g / 1/2 cup cornmeal, and 20 g / 2 tablespoons sugar for the perfect texture and flavor balance.
- Incorporate 425 g / 1 3/4 cups creamed corn and 120 ml / 1/2 cup buttermilk to add moisture and a hint of sweetness.
- Bake the cornbread in a preheated oven at 200°C / 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Don’t overmix the batter, as this can result in a dense cornbread. Instead, fold the ingredients together until just combined.
- For an extra crispy crust, bake the cornbread in a cast-iron skillet or a 20 cm / 8-inch square baking dish.
By following these key takeaways, you’ll be well on your way to creating a delicious and authentic Pioneer Woman Cornbread with Creamed Corn that’s sure to please.
Conclusion: Savoring the Flavors of Pioneer Woman Cornbread with Creamed Corn
We’ve made it to the final step of our Pioneer Woman Cornbread with Creamed Corn journey. With the golden cornbread and the rich, creamy corn filling, you’re just a few minutes away from a truly satisfying meal.
Take a moment to appreciate the textures and flavors that come together in this classic recipe. The crispy edges of the cornbread give way to a moist, buttery interior, while the creamed corn adds a comforting, indulgent touch.
Now, it’s time to dig in and enjoy the fruits of your labor. Don’t be afraid to experiment with this recipe and make it your own – try adding diced jalapeños or cheddar cheese for an extra kick.
