Cornbread is a delicious and comforting dish that’s perfect for any meal. This recipe takes it a step further by adding creamed corn, which makes the cornbread moist and flavorful. Whether you are serving it as a side to chili or enjoying it on its own, this creamed corn cornbread will quickly become a favorite in your home.
Why Make This Recipe
Making cornbread with creamed corn is a great way to elevate a classic. The creamed corn adds moisture and sweetness, making every bite irresistible. Plus, this recipe is simple and quick to prepare. It’s perfect for beginners and those who want to impress guests with minimal effort. You can enjoy it fresh from the oven, and it keeps well for later, making it a versatile choice for busy households.
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 (melted, for greasing & brushing)
Directions
- Begin by placing a 26cm/10″ cast iron skillet in the oven and preheat it to 220°C / 425°F while you prepare the batter.
- In a bowl, mix together the dry ingredients: cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine the wet ingredients: creamed corn, melted butter, eggs, and milk.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Carefully take the skillet out of the oven. Add 1 tablespoon of butter and swirl it around to coat the base and halfway up the sides. You can also use a brush to do this.
- Pour the batter into the skillet, smoothing the surface.
- Turn the oven down to 190°C / 375°F and bake for 25 to 30 minutes, or until the top is light golden brown. A skewer inserted into the middle should come out clean.
- Let it cool for 15 minutes in the skillet before turning it out onto a serving platter or cutting board.
- Best served warm. It can be enjoyed straight from the skillet or turned out. Serve with butter and honey for an extra treat!
How to Serve Cornbread (Creamed Corn)
This cornbread is best enjoyed warm, straight from the oven. You can serve it in slices or as wedges. It pairs perfectly with butter and a drizzle of honey. It also complements savory dishes like chili, barbecue, or fried chicken, making it a great addition to any meal.
How to Store Cornbread (Creamed Corn)
To store leftover cornbread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for a day or two or in the refrigerator for up to a week. For longer storage, consider freezing it. Wrap it well and place it in the freezer, where it can last for up to three months. Thaw in the fridge overnight when you’re ready to enjoy it again.
Tips to Make Cornbread (Creamed Corn)
- For a richer flavor, use buttermilk instead of regular milk.
- If you like a little heat, add chopped jalapeños or diced green chilies to the batter.
- You can also add cheese for a cheesy cornbread variation—just fold in about 1 cup of shredded cheese before baking.
Variation
If you want to mix things up, consider adding ingredients such as herbs like chives or thyme for extra flavor. You can also swap out the creamed corn for whole kernel corn for more texture. Another idea is to add some cooked bacon bits for a savory twist.
FAQs
1. Can I use frozen corn instead of canned creamed corn?
Yes, you can use thawed frozen corn. If using plain frozen corn, consider adding some cream or milk to maintain moisture.
2. How do I know when my cornbread is done?
Your cornbread is done when it has a light golden color, and a skewer inserted in the center comes out clean. If it springs back when poked, it is also a good sign.
3. Can I make this recipe in muffin form?
Absolutely! To make cornbread muffins, pour the batter into a greased muffin tin and bake at 190°C / 375°F for about 15-20 minutes, or until golden brown.
Enjoy making and sharing this delightful creamed corn cornbread!
Creamed Corn Cornbread
Ingredients
Dry Ingredients
- ¾ cup yellow cornmeal (medium grind)
- 1 ½ cups flour (plain / all-purpose)
- 1 tbsp baking powder
- ½ cup white sugar
- ¼ tsp salt
Wet Ingredients
- 1 cup canned creamed corn
- ½ cup melted unsalted butter (125g)
- 2 eggs (lightly whisked)
- ¾ cups milk
- 1 – 2 tbsp butter (melted, for greasing & brushing)
Instructions
Preparation
- Preheat your oven to 220°C / 425°F and place a 26cm/10″ cast iron skillet inside while you prepare the batter.
- In a bowl, mix together the dry ingredients: cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine the wet ingredients: creamed corn, melted butter, eggs, and milk.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Carefully take the skillet out of the oven. Add 1 tablespoon of butter and swirl it around to coat the base and halfway up the sides.
- Pour the batter into the skillet, smoothing the surface.
Baking
- Turn the oven down to 190°C / 375°F and bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean.
- Let it cool for 15 minutes in the skillet before turning it out onto a serving platter or cutting board.
