My cornbread has a moist and tender cake like texture with just the right amount of sweetness from creamed corn to elevate it from bread, but hardly a dessert. This cornbread recipe with cream-style corn is in between those two categories. It is one that is so satisfying when you need a baked treat, but not an overly rich one.
You can buy an eight-ounce can of cream-style corn or just a larger 14.75 ounce size and divide it in half. This way you can save a bit of money and have an excuse to make another batch before the leftover corn goes bad.
Baking this easy cornbread with cream-style corn is so simple. The most labor intensive part to preparing this is opening the can of cream-style corn. Basically, you just mix all the ingredients and beat them until well combined. I don’t even bother taking out my electric mixer. Instead, I rely on my whisk.
Some people may think that four and one-half teaspoons of baking powder are excessive. However, this cornbread has a beautiful height and a wonderful light texture without any dryness, It also does not fall apart once you cut it into pieces and remove it from the pan.
I love baking with cornmeal and make quite a few different recipes that use it. Believe it or not, they each are unique from my cornmeal muffins, which are so extra special and always made in my giant muffin tins. You also should try my cornmeal yeast bread, corn muffins to cornmeal biscuits.
Here’s hoping that you give my moist and sweet cornbread with creamed corn a try the next time that you are baking. I honestly think that you and your family will enjoy it.
The Best Cornbread with Creamed Corn Ever
1 cup of yellow cornmeal
1 cup of sifted flour
2 tablespoons of sugar
4 ½ teaspoons of baking powder, leveled
½ teaspoons of salt
1 cup of milk
1 large egg
1/3 cup of canola oil
1 can of cream-style corn (8-oz. size)
Preheat the oven to 425 degrees.
Combine the cornmeal, flour, sugar, baking powder, and salt in your mixing bowl.
Now stir in the milk, egg and oil.
Take out a whisk or your electric mixer to beat the ingredients until fairly smooth.
Stir in the cream corn last.
Pour this batter into a well-greased 9 x 13″ baking pan or an 8″ square pan also will work.
Bake for about 20-25 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks determining if it is thoroughly baked.
ENJOY!
My cornbread has a moist and tender cake like texture with just the right amount of sweetness from creamed corn to elevate it from bread, but hardly a dessert.
Course:
Dinner, Lunch, Snack
Cuisine:
American
Keyword:
baking, cornbread, cornbread with creamed corn, cornbread with creamed corn recipe, cornmeal, cream-style corn, creamed corn, easy, moist
:
-
1
cup
of yellow cornmeal -
1
cup
of sifted flour -
2
tablespoons
of sugar -
4 ½
teaspoons
of baking powder
leveled -
½
teaspoons
of salt -
1
cup
of milk -
1
large egg -
1/3
cup
of canola oil -
1
can of cream-style corn
8-oz. size
-
Preheat the oven to 425 degrees.
-
Combine the cornmeal, flour, sugar, baking powder, and salt in your mixing bowl.
-
Now stir in the milk, egg and oil.
-
Take out a whisk or your electric mixer to beat the ingredients until fairly smooth.
-
Stir in the cream corn last.
-
Pour this batter into a well-greased 9 x 13″ baking pan or an 8″ square pan also will work.
-
Bake for about 20-25 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks determining if it is thoroughly baked.
-
ENJOY!
