Southern Corn-Filled Cornbread With Duck Eggs
I Bake My Cornbread With Duck Eggs Down Here in the South
Now that my five sweet backyard ducks are popping out one egg a day each, I've got plenty of eggs to cook and bake with. Sometimes I have so many duck eggs I don't know what to do with them all, and baking projects help me use up my surplus. One of my favorite recipes is a variation of cornbread I enjoy as a treat now and again. It's corn-filled cornbread. It's super simple to make and is really tasty.
When I decided to raise ducks I was told duck eggs make fluffy cakes and can make baked goods taste richer than those made with chicken eggs. I've found this to be true, and my cakes, muffins, and breads are indeed richer and moister. When I see I've got a surplus of duck eggs, I start itching to do a lot of baking because baked goods are so delicious, and they make my family happy.
- 1 large duck egg (or 2 small duck or chicken eggs)
- 1 (8.5-oz) box Jiffy corn muffin mix
- 1 can creamed corn
- 1 can whole kernal corn
- Preheat your oven to 375 degrees F.
- Take a cast-iron skillet and grease it. I use vegetable oil spray, but you can use butter, Pam, oil, etc. Just make sure the cast iron is good and coated to prevent sticking.
- Place your cast iron skillet in the heated oven until it is good and hot. I know my skillet is at the right temperature when I splash a little water into it and it beads up and evaporates quickly.
- While your cast-iron skillet is heating up, get a bowl and mix all of your ingredients together. I use only one large duck egg, but 2 smaller duck eggs or 2 chicken eggs will work instead. I find that my large Pekin duck produces really big eggs while my Khaki Campbell duck who is much smaller gives me smaller eggs the size of a chicken's.
- Put your egg, whole kernel corn, creamed corn, and Jiffy corn muffin mix into a bowl and mix completely.
- Pull your heated cast-iron skillet out of the oven. Pour your cornbread mixture into the pan and then put it back in the oven.
- Bake for 1 hour until golden brown. Once baking is finished, let it rest for 10 minutes to cool. Then put a plate over the top of the pan and flip it so the pan is overturned with the plate pressed up against it. If you greased your skillet well, the cornbread should fall out perfectly onto the plate.
Tip: Make Sure Your Pan Is Hot Before Adding the Mixture
The trick is to make sure your pan is hot before pouring the batter in it. It gives you a nice crust on the bottom and sides. I'm a huge fan of baking with duck eggs. This cornbread is always very rich, fluffy, and delicious. I love having fresh duck eggs on hand for whatever baking I need. I never have to go to the store for eggs anymore, and the eggs are so delicious when they're fresh.
Delicious by Itself or With a Meal
I enjoy this cornbread all on its own. The creamed corn and corn kernels make it a sweet treat. I like to slop a big pat of butter onto a slice cut in half. I let the butter melt deep into the slice and then take a bite. I'd compare this to eating blueberry muffins or other muffins you'd eat for breakfast. It has a similar texture to muffins because of the Jiffy corn muffin mix. I enjoy it kind of like a dessert. It is really moist inside and the buttery corn is delicious.