Sweet Corn Bread Recipe With Creamed Corn Try This Moist Buttermilk Cornbread With Cream-Style Corn

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Prep:
10 mins

Cook:
24 mins

Total:
34 mins

Servings:
8 servings

Yield:
1 9-inch cornbread
Nutrition Facts (per serving)
312 Calories
5g Fat
61g Carbs
10g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 8
Amount per serving
Calories 312
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 956mg 42%
Total Carbohydrate 61g 22%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 10g
Vitamin C 6mg 31%
Calcium 156mg 12%
Iron 3mg 16%
Potassium 349mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamed corn makes this buttermilk cornbread extra moist and flavorful and acts as a natural sweetener. It’s a simple twist on Southern-style cornbread and an excellent one to try when you’re looking for a new recipe that will appeal to the whole family.

Taste in cornbread varies by region; Southerners typically enjoy it with less sugar, but you can add extra sugar if you like especially sweet cornbread. And while it’s very easy to find the creamed corn at the store, you can try making your own cream-style corn during sweet corn season. You will need about 1 3/4 cups to equal a 15-ounce can of creamed corn. If you don’t have buttermilk on hand, a simple substitute can be made with regular milk and vinegar.

Serve this cornbread alongside classic dishes like spicy chili, roasted chicken or pork, or any barbecued meat. It’s also excellent with beans or greens and can be used to soak up any extra juices on the plate.

Ingredients

  • Cooking spray, or butter, for greasing pan

  • 2 cups yellow or white cornmeal

  • 1 cup all-purpose flour

  • 3 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 tablespoon sugar, optional

  • 1 cup buttermilk

  • 3 large eggs

  • 1 (15-ounce) can cream-style corn

  • 2 ounces (4 tablespoons) unsalted butter, melted

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.

    Moist Buttermilk Cornbread With Cream-Style Corn Ingredients

     The Spruce
  2. Grease a 9-inch square baking pan or cast-iron skillet.

    Sauce pan

    The Spruce
  3. Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.

    Cornmeal

    The Spruce 
  4. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.

    Buttermilk and corn

    The Spruce
  5. Stir the wet ingredients into the dry ingredients just until blended.

    Moist Buttermilk Cornbread With Cream-Style Corn

     The Spruce
  6. Spoon into the prepared baking pan or skillet.

    Moist Buttermilk Cornbread With Cream-Style Corn

    The Spruce
  7. Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.

    Moist Buttermilk Cornbread With Cream-Style Corn

    The Spruce

Tip

  • If you don’t have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes. 

Recipe Variations

  • For a bacon and cheese version, fold about 1/4 cup of crumbled bacon into the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
  • For a spicy jalapeño cornbread, add 1 cup of coarsely shredded cheddar or pepper Jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeño peppers.

Video about Sweet Corn Bread Recipe With Creamed Corn

Alton’s Creamed Corn Cornbread | Good Eats | Food Network

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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Creamed Corn Cornbread
Recipe courtesy of Alton Brown
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 8 servings
Level: Easy

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions

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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Alton’s Creamed Corn Cornbread | Good Eats | Food Network

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