Creamed Corn Cornbread

Kathleen Morris


My sister-in-law likes to add pimentos to this recipe.


★★★★★ 2 votes

20 Min
20 Min


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  • 2 c
    yellow cornmeal
  • 1 tsp
    kosher salt
  • 1 1/2 Tbsp
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 c
  • 2
  • 1 c
    sweet creamed corn
  • 2 Tbsp
    canola oil

How to Make Creamed Corn Cornbread


  1. 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.

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About Creamed Corn Cornbread

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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