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Cornbread Recipe with Creamed Corn

A moist and flavorful cornbread made with creamed corn, featuring a golden crust and tender crumb, perfect as a side dish for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup creamed corn

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 8-inch baking dish or cast-iron skillet
  • Spoon or spatula

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Grease an 8-inch baking dish or cast-iron skillet with oil or butter.
  3. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the buttermilk, vegetable oil, and egg until smooth.
  5. Stir the creamed corn into the wet ingredients until evenly combined.
  6. Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix.
  7. Transfer the batter to the prepared baking dish and spread it evenly.
  8. Bake for 25 minutes at 400°F (200°C), or until a toothpick inserted into the center comes out clean.

Notes

Serve warm with butter or honey for best flavor.