Homemade Cornbread with Creamed Corn

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Moist homemade cornbread made with creamed corn instead of milk, for a soft, tender crumb and extra corn flavor in every bite.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Pieces

1 cup yellow cornmeal *use regular yellow cornmeal, such as Quaker or Wilkins Rogers Mills stone-ground yellow cornmeal. Avoid coarse cornmeal or polenta.
1 cup all-purpose flour, spooned into the measuring cup and leveled off
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon coarse Kosher salt
1 can (14.75 oz) of creamed corn, may also be labeled as "cream style corn"
1/2 cup (1 stick) salted butter, melted
2 large eggs

Preheat the oven to 400°F. Grease an 8x8 baking pan with cooking spray or butter.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk to combine.
In a separate bowl, combine the eggs, creamed corn, and melted butter. Mix until fully combined.
Pour the wet ingredients into the dry ingredients and mix until no flour remains.
Pour the batter into the prepared pan.
Bake for 25–35 minutes, until golden, risen, and set in the center. This is an ultra moist cornbread, so a toothpick inserted into the center should come out dry, and clean. Underbaking will leave you with a soggy, gummy center.
Allow the cornbread to cool for 15 minutes before cutting.

Cuisine American, Tex-Mex

Course Sides