Butter Swim Cornbread

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Butter swim cornbread has crisp, buttery edges and a soft, moist center made even better with sweet creamed corn.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: butter swim cornbread biscuits, butter swim cornbread recipe, Cornbread, swim butter cornbread

Servings: Servings

Author: Alyssa Rivers

Ingredients

1½ cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
⅓ cup granulated sugar
¾ cup buttermilk
1 (14.75-ounce) can creamed corn
½ cup unsalted butter 1 stick

Instructions

Preheat the oven to 425 degrees Fahrenheit. Add ½ cup unsalted butter to an 9 X 9 X 2-inch baking pan and place it in the warm oven to melt. The butter will take a few minutes to fully melt; watch it closely so it doesn't brown.
In a medium bowl, add 1½ cups all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup granulated sugar. Whisk the ingredients to combine.
Pour in ¾ cup buttermilk and 1 (14.75-ounce) can creamed corn. Stir just until combined. Be careful not to overmix!
Pour the dough on top of the melted butter. Evenly spread the batter into the pan.
Use a knife to pre-cut 6-9 squares into the unbaked batter.
Bake for 20-25 minutes, or until the tops are golden and the cornbread is baked through. Allow the cornbread to cool for a few minutes before serving. Enjoy!

Notes

Leftover Instructions

At room temperature: Store tightly covered for up to 2 days.
In the refrigerator: Keep leftovers in an airtight container for up to 5 days.
To reheat: Microwave individual pieces, or heat several pieces in the oven until warmed through.

Nutrition

QR code

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