Butter Swim Cornbread
Butter swim cornbread has crisp, buttery edges and a soft, moist center made even better with sweet creamed corn.
Servings: 9 Servings
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
Calories: 276kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 424mg | Potassium: 110mg | Fiber: 2g | Sugar: 9g | Vitamin A: 349IU | Vitamin C: 0.004mg | Calcium: 109mg | Iron: 2mg
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