Cornbread with Creamed Corn

Name: Cornbread with Creamed Corn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 9 pieces
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 1 cup cream-style corn; 1/2 cup buttermilk; 1/2 cup butter, melted; 2 large eggs, room temperature, beaten

Total Time Prep: 15 min. Bake: 25 min.

Yield 9 pieces

Test Kitchen Approved

Our recipe for cornbread with creamed corn creates a fluffy, moist bake that takes the classic side dish to the next level. The cream-style corn and buttermilk plump up the flavor, while sugar adds a touch of sweetness.

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup cream-style corn
1/2 cup buttermilk
1/2 cup butter, melted
2 large eggs, room temperature, beaten

Directions

Preheat oven to 375°. In a small bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
In separate bowl, whisk together cream-style corn, buttermilk, melted butter and eggs. Add to cornmeal mixture; stir until combined. Transfer batter to a greased 9-in. square cake pan; bake 25-30 minutes or until cornbread is just set and a toothpick inserted into the center comes clean. Let slightly cool; slice.

Nutrition Facts

1 piece: 269 calories, 12g fat (7g saturated fat), 69mg cholesterol, 555mg sodium, 36g carbohydrate (8g sugars, 1g fiber), 5g protein.

Put the corn in cornbread with this smooth and fluffy side dish. Using canned corn makes this recipe easy and convenient. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator