Nothing says Southern cooking like cornbread, and this tasty Cornbread with Creamed Corn Recipe will soon become a staple in your kitchen.
My first memory of eating cornbread was when I was around 9 years old, when we moved to Texas from New York. The food was quite different down south, with many new tastes. That’s why I love this Cornbread with Creamed Corn recipe. It takes me back to when I first discovered how yummy cornbread could be.
Now, I will admit that not all cornbread is good. There’s nothing worse than being served cornbread that is so dry and crumbly that you can’t eat it. Those problems are in the past though, thanks to this recipe which produces the moistest, most flavorful cornbread you will ever eat.
Why I Like a Sweeter Cornbread
I admit it — I have a sweet tooth. Sure, I also love savory food, but some things just taste better on the sweeter side. Having eaten more than my fair share of cornbread in my life, I can tell you this – sweeter is better, at least in my book. Besides, the tiny bit of sweetness helps to balance any savory meal.
Now, I’m not talking about a cup of sugar here – only one-quarter of a cup – a small enough amount to provide just a hint of sweetness. But, oh, the difference it makes. Nothing is as good as mixing some honey and butter and spreading it on a warm slice of cornbread.
Milk vs. Buttermilk: The Cornbread Debate
Did you know that people actually debate whether to use milk or buttermilk in their cornbread with creamed corn recipe? It’s true – you can search the internet, and you’ll see blogs devoted to this topic. I’ll save you that time and answer the question for you here.
You can use either milk or buttermilk. This recipe calls for milk, and the result is delicious. However, you can substitute buttermilk for a more complex flavor profile. Buttermilk also has more acid, resulting in a lighter texture. Feel free to use whichever one you prefer.
How to Make Ahead and Store
You can make this cornbread with creamed corn recipe any time because it stores well. Leftovers can be left tightly covered on the counter for up to 2 days or put in an airtight container and refrigerated for up to 5 days. This cornbread also freezes well in a freezer bag for up to 3 months. If you like your leftover cornbread warm, bring it to room temperature and then reheat it in the oven at 300˚F for about 30 minutes.
Serving Suggestions
This cornbread goes well with any meal or for a tasty snack. For nights when I want a light supper, I serve cornbread with Salmon Patties. If I don’t want to fry the patties, I bake or broil them in the oven or air fryer for a quick meal. Of course, nothing goes as good with cornbread as chili, and one of my favorite recipes to serve is this tasty Chili Recipe. I think it’s the best.
Because this cornbread recipe adds a bit of sweetness, you really do not need dessert after the meal. Wait, did I say that? There’s always room for dessert. I like to keep things light, and since I was having cornbread, there’s no need for anything baked. Instead, Classic Ambrosia Salad makes the perfect accompaniment and ending to the meal.
Cornbread with Creamed Corn
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/3 cup unsalted butter melted
- 1 can 14.75 ounces creamed corn
Instructions
- Preheat your oven to 400°F. Grease an 8-inch square baking dish or a cast iron skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then mix in the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the creamed corn until evenly distributed, being careful not to overmix.
- Pour the batter into the prepared baking dish or skillet.
- Bake for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before cutting into squares and serving.
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