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
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!
• Disclosure the links in this post may be affiliate links.
• For more Recipes on Ann’s Entitled Life, click here.
• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
FOLLOW US ON:
could you use the cornbread mix in a box with the buttermilk and can cream corn.
yes you can
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!!!
Soda.
Ann
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.
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.
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.
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
I tried the recipe and it looked good and smelled good but the baking soda was overwhelming.
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!
What size pan did you use?
9″ skillet, April.
Ann
What size pan?
9″ skillet,
Ann
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!
This looks soooo yummy that I had to YUM it! LOL Pinned too 🙂
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
My son is a huge cornbread fan. We might have to try this one out. Thanks for sharing with us at the #HomeMattersParty
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!
Looks and sounds yummy! Pinning this one! ~Rhonda
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!
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
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.