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–+ servings
creamy cornbread with corn

Cornbread with Cream Corn

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 9x9 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 9x9 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

For best results, make sure not to overmix the batter to keep the cornbread light and fluffy. If you prefer a sweeter cornbread, you can increase the sugar to 1/4 cup. Additionally, using room temperature ingredients helps the batter to mix more smoothly, ensuring an even rise during baking.
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