Creamed Corn Cornbread
Golden, moist, and irresistibly rich, this Creamed Corn Cornbread is a must-try twist on the classic Southern staple. Packed with the sweet creaminess of canned creamed corn and hints of buttery richness, this easy-to-make recipe strikes the perfect balance between savory and slightly sweet. The addition of optional shredded cheddar cheese adds a gooey layer of flavor, while sliced jalapeños on top deliver a pop of heat and visual appeal. With just 10 minutes of prep time and one bowl for mixing, this cornbread is a time-saving crowd-pleaser, baked to golden perfection in under half an hour. Serve warm as a comforting side for chili, barbecues, or soups, or enjoy it on its own for a hearty snack. Perfect for weeknights, holiday feasts, or potlucks, this creamed corn cornbread will quickly become a hit with family and friends!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup unsalted butter, melted and cooled slightly
- 0.75 cup whole milk
- 2 large eggs, lightly beaten
- 1 cup canned creamed corn
- 0.5 cup shredded cheddar cheese (optional)
- as needed sliced jalapeños for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch square baking dish or a cast-iron skillet.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt to combine.
In a separate bowl, mix the melted butter, milk, and eggs until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the creamed corn and shredded cheddar cheese (if using) until evenly distributed.
Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
If desired, arrange sliced jalapeños on top as a garnish for added spice and presentation.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 48.2 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 734 mg | 56% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
