Cornbread

Creamed Corn Cornbread

Written by Published on in American, Bread, Corn, Side Dish, Snack, Vegetarian
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Cornbread

Creamed Corn Cornbread

Stacey Little
This super delicious, dense, moist cornbread has a bit of a different texture than some of the drier, more crumby cornbreads you’ve known before. Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness. It also makes for a heftier cornbread that almost eats more like a side than a simple bread complement.
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Total Time 45 minutes
Course bread, Side Dish
Cuisine Corn, Southern, Vegetarian
Servings 8 Servings

Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 8.5-ounce boxes Jiffy Corn Muffin Mix (or 1 box and 1 cup corn starch)
  • 2 large eggs
  • 1 14.75-ounce can cream style corn
  • 1.5 cups fresh corn from 1 cob optional
  • 1 cup buttermilk or milk
  • 1/2 cup butter melted (optional)
  • 1/4 cup maple syrup optional

Instructions
 

  • Add the vegetable oil to a 12-inch cast iron skillet. Preheat the oven to 425°F and place the skillet in the oven while it preheats.
  • In a large bowl, combine the cornbread mix, eggs, corn, buttermilk, and butter (and/or optional ingredients).
  • Once the oven has preheated, carefully remove the hot skillet from the oven. Pour the batter into the skillet being cautious not to splatter the hot oil out. Return the skillet to the oven and bake for 25 to 35 minutes or until the cornbread is set, golden brown, and just starting to pull away from the edges of the skillet. Serve warm.

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