Best 3 Creamed Corn Cornbread Recipes

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

CREAMED CORN BACON CORNBREAD

Steps:

• 1. Preheat oven to 350.
• 2. Mix all ingredients together and pour into greased 9×13 baking dish. Bake for 35 minutes or until lightly brown.
• 3. NOTE: You can use fresh corn in place of the creamed corn. Use 8 oz of corn and add a couple tablespoons milk to replace the liquid from the creamed corn. Alternately you could take some of your corn and run through the food processor or blender to "cream" it.

CREAMED CORN CORNBREAD

Steps:

• Cream the Sugar, Butter and Salt with a paddle attachment
• add the salt, eggs, milk,cornmeal, flour, and baking powder and mix just until combined
• Add the creamed corn
• Grease 2, ll" x 9" baking dishes and add the batter. If you have a 12″ cast iron skillet, this will give the cornbread an extra crispy crust. Just make sure you heat the skillet in the oven while it is pre-heating.
• If using cast iron, this is where you place the extra 4oz of butter in the cast iron and let it melt, otherwise, just pour the batter into your pans. If using cast iron, once the butter is melted in the pan, pour your batter in.
• Bake at 400 degrees fahrenheit for about 45 minutes or until a toothpick inserted into the center comes out all but clean. If you're using cast iron, it will take longer. I find in my 12" skillet, it takes closer to 1 hour and 20 minutes.
• Let cool slightly and turn out onto a cutting board and cut into desired sized pieces. this recipe yields about 1.5 dozen healthy sized pieces for me.
• Eat it how you like it. A little butter and honey, or some jam, or just as is. I personally like mine in the bottom of a bowl with some meaty Texas Red ladled over it. Texas Red and cornbread are a match made in heaven!