Cornbread made with Cream Style Corn

Cornbread Made With Cream Style Corn

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Priscilla Smith


I love cornbread, but this is extra special because creamed corn is in it. I took this to a Holiday party and it was a big hit.


★★★★★ 1 vote

30 Min
25 Min


  • 2 c
    cornmeal, yellow or white
  • 1 c
    all purpose flour
  • 3 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 1 Tbsp
    sugar (optional)
  • 1 c
  • 3 large
  • 1 can(s)
    cream-style corn (approx. 15oz)
  • 4 Tbsp
    butter, melted

How to Make Cornbread made with Cream Style Corn


  1. Preheat oven to 425 degrees. Grease a 9 inch square baking pan.
  2. Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.
  3. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared pan. Bake for 20-25 minutes, until golden brown and the cornbread springs back when lightly touch with a finger. Cool slightly before cutting.

Printable Recipe Card

About Cornbread made with Cream Style Corn

Course/Dish: Other Breads

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