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Creamed Corn Cornbread Recipe

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4.3 from 3 reviews

This classic creamed corn cornbread recipe yields a moist, tender, and slightly sweet bread with a golden crust. Using creamed corn adds natural moisture and flavor, making it perfect for serving warm with butter and honey.

Ingredients

Dry Ingredients

  • 3/4 cup yellow cornmeal (medium grind, also labeled as polenta)
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup white sugar
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup canned creamed corn
  • 1/2 cup (125g) unsalted butter, melted
  • 2 eggs, lightly whisked
  • 3/4 cup milk
  • 1 – 2 tbsp butter, melted (for greasing and brushing skillet)

Instructions

  1. Preheat Skillet and Oven: Place a 26cm (10-inch) cast iron skillet in the oven and preheat to 220°C (425°F). This ensures the skillet is hot and ready for baking the cornbread.
  2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir well to evenly distribute all the dry components.
  3. Mix Wet Ingredients: In a separate bowl, mix together the creamed corn, melted butter, lightly whisked eggs, and milk until fully combined.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined, making sure not to overmix to keep the bread tender.
  5. Prepare Skillet: Carefully remove the hot skillet from the oven. Add 1 tablespoon of melted butter into the skillet and swirl it around to coat the base and sides thoroughly, or use a brush for even coverage.
  6. Add Batter: Pour the cornbread batter into the buttered skillet and smooth the surface with a spatula or the back of a spoon.
  7. Bake Cornbread: Reduce the oven temperature to 190°C (375°F) and bake the cornbread for 25 to 30 minutes. The top should be light golden brown, and a skewer inserted in the center should come out clean. The cornbread will also spring back when poked.
  8. Cool Before Serving: Allow the cornbread to cool in the skillet for about 15 minutes before turning it out onto a serving plate or cutting board.
  9. Serve Warm: Serve the cornbread warm, either directly from the skillet or turned out onto a plate. For extra indulgence, serve with butter and honey for drizzling.

Notes

  • Using a cast iron skillet contributes to a crispier crust and even baking.
  • Do not overmix the batter to keep the cornbread light and tender.
  • Adjust sugar to taste if you prefer a less sweet or more savory cornbread.
  • If you don’t have creamed corn, finely pureed whole kernel corn and a little cream can be a substitute.
  • Letting the cornbread cool slightly helps it set and makes it easier to cut.

Find it online: https://bitezly.com/creamed-corn-cornbread-recipe/