Hubby got most of this recipe from a book I gave him for his last birthday: The Cornbread Gospels
Weeeellllll you know me and Hubby; can’t leave well enough alone. He pretty much disregarded the instructions and did it his own way. The ingredient change was buttermilk, and I think it made a world of difference.
We’ve tried other recipes in this book, and to date, this has been the only one we will make again and again. The creamed corn + the buttermilk makes for an extremely moist, tasty, and wonderful cornbread!
Note: There are tons of comments from people that the baking soda listed must be wrong. I will tell you, we made it as the recipe was written in that book. A lot of people have said it was inedible, but when they substituted baking powder, they loved it. Baking powder is going to make this rise a lot, so keep that in mind if you make the substitution.
Creamed Corn Cornbread Recipe
By Ann
The creamed corn plus the buttermilk makes for an extremely moist, tasty and wonderful cornbread! This Creamed Corn Cornbread Recipe doesn’t dry out, and holds up for days.
Prep Time: 15 minutes
Cook time: 30 minutes
Ingredients:
• 1/4 cup unsalted Butter
• 1 cup Yellow Cornmeal
• 3/4 cup White Flour
• 2 TBSP Sugar
• 1 TBSP plus 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Creamed Corn
• 1 cup Buttermilk
• 1 Egg
Directions:
• Preheat oven to 450°.
• Preheat pan in the oven, allowing it to become very hot.
• Melt 1/2 stick of butter in the microwave, set aside.
• Combine cornmeal, flour, and sugar in a medium metal bowl; sift in baking soda and salt
• In a separate bowl, whisk together creamed corn, milk, and egg.
• Combine creamed corn mixture, dry mixture, and half of the melted butter; stir until combined.
• Remove heated pan from the oven, add the rest of the melted butter to the pan.
• Pour batter on top of melted butter into the hot pan, flatten until even.
• Return the pan to the oven, and bake the cornbread for 20-25 minutes at 450° until golden brown.
• Remove from oven, and allow to stand 15 minutes before cutting.
Makes 8 servings of Creamed Corn Cornbread
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ruth pinkston says
could you use the cornbread mix in a box with the buttermilk and can cream corn.
sandy bell says
yes you can
Dana says
Is it baking soda or baking powder?? Where ingredients are listed it says baking soda and the directions say baking powder. I really ant to make this but don’t want to mix them up, thanks!!!
Ann says
Soda.
Ann
Linda says
I tried this recipe and the baking soda gives it an off taste – almost metallic. When I checked other cornbread recipes they call for baking powder and only a very small amount of baking soda.
Delores says
I am so angry that I made the cornbread and had to throw it out because I did use the baking soda and it was unfit to eat. Horrible! You need to remove this post so other people aren’t making this mistake. Correct the error and repost please. Thank you.
Natalie says
I made this and it makes a very moist, buttery cornbread. If I make agains, I will probably use more sugar, it really was very savory with none of the sweetness traditional cornbread has.
Rebecca says
Could the 1TBS plus 1tsp baking soda be an error? We ended up tossing the whole pan out because all you could taste was the baking soda. It sounds like a great recipe, just a huge amount of soda.
Ann says
I’m sorry you didn’t care for it, Rebecca. As you can see from the link, it wasn’t my recipe. And like many others, we not only liked it, we loved it!
Ann
Deb Groom says
I tried the recipe and it looked good and smelled good but the baking soda was overwhelming.
Kellie says
i actually made this using baking powder on accident and it came out amazing! Same amounts just use baking powder. Then I went to make it tonight and used baking soda like the recipe called for and it was nasty! I could not eat a slice and the first time we are the whole thing! Couldn’t stop eating it! So I suggest subbing baking soda for powder and giving it another try!
April says
What size pan did you use?
Ann says
9″ skillet, April.
Ann
N says
What size pan?
Ann says
9″ skillet,
Ann
Janice says
I made this cornbread tonight for a family dinner to go with lasagne and IT WAS FANTASTIC! After reading the comments, I did use the baking POWDER instead of the baking soda and it tasted delicious! We also like our cornbread on the sweeter side so I doubled the sugar to 4 TBSP. The flavour and texture was wonderful. I couldn’t find my cast iron frying pan and I’m pretty sure that not everbody owns one, so I used my 9″ metal cake pan and it baked perfectly! The edges and top were nice and crispy! This really is a terrific recipe but I STRONGLY suggest you use baking powder instead of baking soda (I’m pretty sure that is an error…) Other than that, I followed this recipe exactly. Thank you for posting this!
Ducks 'n a Row says
This looks soooo yummy that I had to YUM it! LOL Pinned too 🙂
Laurie says
This is such an interesting recipe! Can’t wait to try it. Thank you so much for sharing with us at the Brag About It Link Party!
~Laurie
Alayna @AlaynasCreations says
My son is a huge cornbread fan. We might have to try this one out. Thanks for sharing with us at the #HomeMattersParty
CJ Huang says
Loving the addition of creamed corn to cornbread. I bet it adds some sweetness and moisture. 🙂 I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
Rhonda says
Looks and sounds yummy! Pinning this one! ~Rhonda
Steph says
As a kid I loved creamed corn…now not so much. I think I could get behind this use for it though. Thanks for sharing your recipe!
elizabeth says
This was awful because of the soda. Too much soda turns bread brown and this is what happened to mine. If I make it again I will use baking powder
Carol Whitlock says
Are you sure that it’s 450 for 20-25 minutes? I tried that and had to cut off the burned bottom. The rest was delicious.
Kristy says
You really need to change this recipe. I made it tonight and had to throw the entire thing away because of the baking soda error. It was not edible. I know you said you got the recipe somewhere else, but it is obviously an error and you really should change it on your blog before someone else makes the same mistake and has to throw away a whole pan of cornbread. It is very wasteful. I usually read reviews before I make anything, but I did not read the reviews on this before, and I am really kicking myself because the same thing obviously happened to many other people making this recipe