Cornbread recipe (creamed corn)
Prep
10m
Cook
30m
Total
40m
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
10 servingsDry Ingredients
Wet Ingredients
Baking
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 270kcal 13%
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Fat 13g 20%
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Saturated Fat 7g 35%
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Carbohydrates 33g 11%
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Fiber 1g 4%
-
Sugar 15g 30%
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Protein 5g 10%
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Cholesterol 56mg 18%
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Sodium 300mg 12%
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.
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