Cornbread recipe (creamed corn)
Prep
10m
·
Cook
30m
·
Total
40m
About This Recipe
This creamed corn cornbread recipe uses simple ingredients like yellow cornmeal and canned creamed corn to create a moist and flavorful side dish. With a crispy exterior and soft interior, this cornbread is perfect for any meal and is sure to be a hit with the whole family.
Ingredients
(Servings:
10)
Scale
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Dry Ingredients
Wet Ingredients
Baking
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories394kcal19%
-
Fat14g0%
-
Saturated Fat8g0%
-
Carbohydrates58g2%
-
Fiber2g0%
-
Sugar13g0%
-
Protein6g0%
-
Cholesterol82mg4%
-
Sodium340mg17%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Cornmeal – Sold in packets labelled as “Polenta” in Australia like the Marco Polo and Il Molino brands (both sold at Woolworths), it’s a yellow finely ground grain. Do not get instant polenta.
2. Skillet – I used a 26cm/10″ cast iron skillet. You can use a similar size cake tin or loaf pan.
3. Make head – This can be made ahead and reheated in the oven at 180C/350F for around 10 minutes. Or microwave briefly to warm through. Do not leave in skillet overnight – it will take on a metallic flavour.
2. Skillet – I used a 26cm/10″ cast iron skillet. You can use a similar size cake tin or loaf pan.
3. Make head – This can be made ahead and reheated in the oven at 180C/350F for around 10 minutes. Or microwave briefly to warm through. Do not leave in skillet overnight – it will take on a metallic flavour.