Imagine sinking your teeth into a warm, golden slice of cornbread so moist and flavorful that it instantly transports you to grandma's cozy kitchen. This isn't just any cornbread - this is a legendary recipe that turns ordinary ingredients into an extraordinary culinary experience that will have your family begging for seconds! With a perfect balance of sweet and savory, this creamed corn cornbread is about to become your new go-to comfort food that's guaranteed to impress.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup creamed corn
- 1 cup milk
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, beat the eggs until smooth. Add milk and creamed corn, mixing thoroughly to create a uniform wet mixture.
- Pour the melted butter into the wet ingredients and stir to incorporate completely.
- Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula. Mix just until the ingredients are combined, being careful not to overmix. Some small lumps are okay.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cornbread cool in the pan for 10-15 minutes before slicing.
- Cut into 8 equal squares and serve warm with butter, honey, or as a side to your favorite main dish.
Tips
- • Use room temperature eggs and milk for smoother batter integration • Don't overmix the batter - a few small lumps ensure a tender texture • For extra richness, substitute some milk with buttermilk • Check doneness with a toothpick - it should come out clean with just a few moist crumbs • Let the cornbread rest for 10-15 minutes after baking for best slicing results • Serve warm with a pat of butter or drizzle of honey for maximum deliciousness • For a crispy bottom, preheat your cast-iron skillet in the oven before adding batter
Nutrition Facts
Calories: 300kcal
Carbohydrates: 42g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
