Picture a golden square of cornbread, its edges crisp and inviting, while the center remains soft and studded with sweet kernels of cream corn.
The aroma of freshly baked bread fills the kitchen, a comforting scent that wraps around you like a warm hug.
Cornbread with cream corn is a dish that holds a special place in my heart. I remember one particularly chaotic weekend when unexpected guests arrived just as I was preparing dinner.
This simple yet delicious recipe saved the day, turning an impromptu gathering into a memorable feast with its hearty and satisfying flavor.
Whether you’re looking to elevate a busy weeknight meal or add a comforting touch to a Sunday supper, this cornbread is a versatile and delectable choice. It’s quick, easy, and always hits the spot.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with creamy corn and buttery richness.
- Uses pantry staples like flour, cornmeal, and canned corn.
- Offers a quick prep time of just 15 minutes.
- Bakes to perfection in a convenient 9×9 inch pan.
- Provides a versatile side dish for various meals.
Ingredients
- 1 cup all-purpose flour — use fresh for best texture.
- 1 cup cornmeal — opt for stone-ground if available.
- 1 tablespoon baking powder — verify it’s fresh for proper rise.
- 1/2 teaspoon salt — adjust to taste preference.
- 2 tablespoons sugar — increase to 1/4 cup for sweeter cornbread.
- 1 cup milk — whole milk for richer flavor.
- 1/4 cup unsalted butter, melted — use high-quality for best taste.
- 1 large egg — room temperature for smoother mixing.
- 1 can (15 ounces) cream-style corn — provides moisture and flavor.
Step-by-Step Method
Preheat the oven to 400°F (200°C). This guarantees the oven reaches the right temperature by the time you’re ready to bake.
A preheated oven helps the cornbread to rise properly and bake evenly. If you have an oven thermometer, use it to check for accuracy.
Whisk Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar. This step combines the dry ingredients evenly.
It also helps to aerate the flour, which contributes to a lighter texture in the final product.
Combine Wet Ingredients
In a separate bowl, combine the milk, melted butter, and egg. Mix them well until the egg is fully incorporated.
This forms the basis of the wet mixture, which is essential for binding the dry ingredients and adding moisture to the cornbread.
Mix Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined.
Avoid overmixing to keep the cornbread light and fluffy. A few lumps in the batter are okay and will disappear during baking.
Fold in Cream-Style Corn
Fold in the cream-style corn gently until it’s evenly distributed throughout the batter.
This adds moisture and a rich, corn flavor to the cornbread. Make sure that the corn is mixed in well, but be careful not to overmix.
Prepare Baking Pan
Grease a 9×9 inch baking pan with butter or cooking spray.
This prevents the cornbread from sticking to the pan and makes it easier to remove after baking. Make sure the pan is thoroughly coated, including the corners.
Pour and Spread Batter
Pour the batter into the prepared baking pan. Use a rubber spatula to spread it evenly.
This helps the cornbread bake uniformly. Leveling the top ensures there are no uneven spots which could affect the baking.
Bake the Cornbread
Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
The top should be golden brown. Adjust the baking time as needed, depending on your oven.
Rest and Serve
Allow the cornbread to rest for 10 minutes in the pan.
This helps it set and makes slicing easier. Once rested, slice the cornbread and serve as a side dish. Enjoy it warm for the best flavor and texture.
Ingredient Swaps
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer a dairy-free option, use almond milk or another plant-based milk and replace the unsalted butter with melted coconut oil or a vegan butter substitute.
- For a lower-sugar option, you can omit the sugar or use a sugar substitute like stevia or erythritol.
You Must Know
- Preheat the oven: Always start by preheating your oven to 400°F (200°C) to guarantee the cornbread bakes evenly from the start.
- Mix dry and wet ingredients separately: Combine your dry ingredients and wet ingredients in separate bowls before mixing them together to prevent overmixing, which can lead to dense cornbread.
- Use room temperature ingredients: Allow your milk, butter, and egg to reach room temperature for a smoother batter that rises evenly during baking.
- Grease the pan thoroughly: Use butter or cooking spray to grease your 9×9 inch baking pan to prevent the cornbread from sticking and guarantee easy serving.
- Let it rest: After baking, allow the cornbread to rest for 10 minutes in the pan. This helps it set and makes slicing easier without crumbling.
Serving Tips
- Serve warm with a dollop of butter or honey for added sweetness.
- Pair with chili or soup for a comforting meal.
- Top with jalapeños or cheddar for a spicy twist.
- Serve alongside barbecue dishes for a classic American meal.
- Garnish with fresh herbs like chives for a pop of color and flavor.
Storage & Make-Ahead
Cornbread with cream corn can be stored in the refrigerator for up to 3-4 days in an airtight container.
To make ahead, prepare and bake.
Then cool completely before freezing.
It freezes well for up to 2 months.
Thaw in the refrigerator and reheat in the oven for best results.
Reheating
To gently reheat cornbread with cream corn, use a microwave on low power.
An oven at 300°F or a stovetop skillet on low heat will also help maintain moisture and texture.
Cornbread’s Southern Origins
The roots of cornbread run deep in the rich soil of Southern tradition, where it has been a staple on tables for generations.
I remember the first time I tasted my grandmother’s cornbread, fresh from the oven, its aroma a warm embrace.
Cornbread isn’t just food; it’s a story told through its golden crust and tender crumb. It tells of Native Americans who first cultivated corn and shared their knowledge with settlers.
In the South, cornbread evolved with the land, using simple ingredients like cornmeal and water. Families passed recipes down like heirlooms, each with its own twist, sometimes adding buttermilk or a touch of sugar.
Every bite connects us to history, as comforting as a Southern sunset.
Final Thoughts
Give this delightful cornbread with cream corn a try for your next meal, and feel free to tweak the sugar level to suit your taste! Enjoy experimenting with this classic American side and make it your own.
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Cornbread Recipe?
Absolutely, you can substitute gluten-free flour in this recipe. I’ve done it myself, and the cornbread turned out deliciously moist. Just guarantee your gluten-free blend contains a binding agent like xanthan gum for best results.
What Can I Substitute for Cream-Style Corn?
I’d suggest using a mix of canned corn kernels and some heavy cream. Just blend them slightly until you get a creamy texture. It’ll keep that rich, moist quality we love in cornbread, without missing a beat.
How Do I Make This Cornbread Spicier?
I’d add diced jalapeños or a pinch of cayenne pepper for a spicy kick. You could also toss in some chopped green chilies. Trust me, it’ll bring a delightful heat to every bite of your cornbread!
Can I Freeze Leftover Cornbread?
Yes, you can freeze leftover cornbread. I wrap it tightly in plastic wrap, then place it in a freezer bag. When I’m ready to enjoy it again, I thaw and warm it in the oven.
Is It Possible to Make This Recipe Vegan?
Absolutely, you can make it vegan! Swap the milk with almond milk, butter with coconut oil, egg with a flax egg, and use vegan cream-style corn. It’s a heartfelt twist that keeps the dish deliciously inclusive.
Cornbread with Cream Corn
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9×9 inch baking pan
- 1 measuring cup
- 1 Measuring spoons set
- 1 Rubber spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 can cream-style corn 15 ounces
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
- In a separate bowl, combine the milk, melted butter, and egg, then mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cream-style corn until evenly distributed.
- Grease a 9×9 inch baking pan with butter or cooking spray.
- Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to rest for 10 minutes in the pan before slicing and serving.
Notes
