Delicious cornbread with creamed corn served in a rustic dish

Cornbread with Creamed Corn

ByCasey Monroe

why make this recipe

Cornbread made with creamed corn is a delightful blend of sweet and savory flavors. This comforting dish is moist and rich, perfect for any meal or gathering. The natural sweetness of the creamed corn adds a unique twist, making this cornbread a standout. It’s easy to prepare and requires only a few ingredients, making it an excellent choice for both novice cooks and seasoned bakers alike.

how to make Cornbread (Creamed Corn)

Ingredients:

  • 3/4 cup yellow cornmeal (medium grind)
  • 1 1/2 cups flour (plain / all-purpose)
  • 1 tbsp baking powder
  • 1/2 cup white sugar
  • 1/4 tsp salt
  • 1 cup canned creamed corn
  • 1/2 cup (125g) melted unsalted butter
  • 2 eggs (lightly whisked)
  • 3/4 cups milk
  • 1 – 2 tbsp butter (for greasing & brushing)

Directions:

  1. Place a 26cm (10") cast iron skillet in the oven and preheat to 220°C (425°F) while making the batter.
  2. In a bowl, mix the dry ingredients: cornmeal, flour, baking powder, sugar, and salt.
  3. In another bowl, combine the wet ingredients: creamed corn, melted butter, whisked eggs, and milk.
  4. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  5. Carefully take the skillet out of the oven and add 1 tbsp of butter, swirling it to coat the bottom and halfway up the sides.
  6. Pour the batter into the skillet and smooth the surface.
  7. Lower the oven temperature to 190°C (375°F) and bake for 25 to 30 minutes. The top should be light golden brown, and a skewer inserted into the center should come out clean.
  8. Let it cool in the skillet for 15 minutes before turning it out onto a serving platter or cutting board.
  9. Best served warm! You can serve it directly from the skillet or turn it out. Adding butter and honey on top makes it even better!

how to serve Cornbread (Creamed Corn)

Cornbread is wonderful served warm, either fresh from the oven or reheated. You can enjoy it as a side dish with soups, stews, or barbecued meats. It also works great as a breakfast item when paired with eggs or sausage. Adding butter and honey enhances the taste and gives it a sweet twist.

how to store Cornbread (Creamed Corn)

To store leftover cornbread, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can keep it at room temperature for about two days. For longer storage, consider freezing it by wrapping it well and placing it in a freezer-safe bag. It can last up to three months in the freezer.

tips to make Cornbread (Creamed Corn)

  • Ensure your cast iron skillet is hot before adding the batter for a nice crust.
  • Don’t overmix the batter; mix until just combined for a lighter texture.
  • Feel free to add extras, such as jalapeños or cheese, for added flavor.
  • To check if the cornbread is fully baked, use a toothpick; it should come out clean.

variation

You can use different types of corn products, such as corn kernels, instead of creamed corn for a chunkier texture. Adding fresh herbs or spices can also provide a delightful twist to the classic flavor.

FAQs

1. Can I use frozen creamed corn instead of canned?
Yes, you can use frozen creamed corn. Just thaw it and drain any excess liquid before mixing it into the batter.

2. How do I know when the cornbread is done baking?
The cornbread is ready when the top is light golden brown, and a skewer inserted into the center comes out clean.

3. Can I make this cornbread ahead of time?
Absolutely! You can make it a day in advance. Just reheat it in the oven for a few minutes before serving.