Indulge in a little Southern comfort with this sweet and savory side!
Cornbread is a staple in American cuisine, though it was originally just made with cornmeal, salt, and water. Over time, this simple dish has developed into a delicious variety of recipes, including my favorite variation: cornbread with creamed corn. The first time I made cornbread with creamed corn was after I watched the movie Fried Green Tomatoes.
Honestly, I don’t even remember if there was cornbread in the film, but I was really craving it. Well, that, and fried green tomatoes, which I also made! Anyway, the cornbread was an instant hit at my family barbecue. The corn kernels added a delightful creamy bite, and the bread stayed moist and tender, even the next day.
Have you ever tried cornbread with creamed corn? If you haven’t, I think you’re going to love its delightful combination of sweet and savory. The creamed corn adds a creaminess and a natural sweetness that perfectly complements the slight grittiness of the cornmeal. If baked right, the bread stays nice and moist with a buttery flavor, perfect for chili cookouts and barbecues!
Is Cornbread With Creamed Corn Healthy?
Cornbread provides a bit of fiber and essential nutrients from the corn, but let’s not beat around the bush—this recipe is high in sugar and fat. Like most indulgent recipes, it’s best to enjoy this cornbread in moderation or as a special treat. But hey, life is all about balance, and some foods are good for the soul versus good for our health. There’s nothing wrong with that!
Don’t Overmix!
It’s just a passing line in the recipe instructions, but it’s an important one! An overmixed batter will leave your cornbread way too dense. While cornbread is perhaps denser than, say, a biscuit or dinner roll, it’s not supposed to be tough.
So don’t overdo it: Simply fold the wet ingredients into the dry ingredients until just combined. And as long as you preheat the skillet, your cornbread should be crispy on the outside and tenderly moist on the inside.
How Do I Store Leftovers?
Wrap your leftover cornbread in plastic wrap or aluminum foil and store it in an airtight container. It should stay fresh at room temperature for up to 2 days. If you need to store the cornbread for longer than a couple of days, it should be good in your refrigerator for up to a week or in the freezer for up to 3 months.
Serving Suggestions
Cornbread pairs well with a variety of Southern comfort food and barbecue favorites. Serve it alongside a hearty bowl of this Crock-Pot Bean Chili, these juicy Country-Style Pork Ribs, or even some Brisket Sandwiches. Also, don’t forget to add some more sides, like this tangy Mustard Potato Salad or these Air-Fryer Fried Pickles!
Ingredients
- 1 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup creamed corn
- 1/2 cup unsalted butter melted
- 2 large eggs
- 3/4 cup milk
Instructions
- Place a 10-inch cast-iron skillet inside the oven and preheat it to 425 degrees Fahrenheit.
- In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine creamed corn, melted butter, eggs, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Carefully remove the hot skillet from the oven. Pour batter into the skillet, smoothing the top.
- Reduce oven temperature to 375 degrees Fahrenheit and bake for 25-30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the skillet for 15 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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