Sweet Cornbred is a fantastic cornbread recipe, especially if you enjoy Sweet Cornbread which I do! But this cornbread has a twist–it includes a can of creamed corn. No, it’s not the typical corn casserole recipe, it’s truly cornbread but with a can of creamed corn in the contents providing a hearty, delicious texture. I loved the taste of this wonderful cornbread even though I only got a smidgeon of it!
Last week when I was trying to come up with a quick meal to take to someone, I came across this cornbread recipe that I had cut out from the Dallas Morning News years ago and had never tried. Apparently, the recipe originates from Kelly Yandell and The Meaning of Pie, although, I could not find the recipe on her blog anywhere. The Sweet Cornbread looked good and, thankfully, I had everything on hand to make up a quick batch. This tasty recipe is even baked in a good old cast-iron skillet which I have in abundance so that was a win-win, too, since I love baking cornbread in a cast-iron skillet. I served this tasty cornbread with Chili Con Carne and yesterday’s, post, Chocolate Chip Cake all of which are relatively easy and quick to assemble and make.
If you enjoy a Sweet Cornbread with lots of extra texture from the canned creamed corn in the mix then, by all means, give this amazing recipe a try. It’s not your typical recipe. This one is heavier and denser, but it taste’s so good you will be hard-pressed to stop at one piece. I didn’t have any choice since I was making it for someone else! 🙂 But I could have handled two or three huge slabs with a bowl of chili any day!
Sweet Cornbread is a delightful recipe that’s great served with Chili or any kind of Tex-Mex recipe.
Sweet Cornbread includes a can of creamed corn which provides an awesome texture to the cornbread.
This cornbread was nice and moist–not dried out like some cornbreads!
Here’s what I did.
These are the ingredients I used for this recipe. Because I didn’t have buttermilk on hand, I used the vinegar to sour regular milk.
Place all the dry ingredients in a mixing bowl.
Stir dry ingredients to combine.
Place the 5 tbsp. melted butter, eggs, creamed corn and buttermilk (or soured milk) in a separate mixing bowl.
Whisk wet ingredients to combine.
Combine wet and dry ingredients.
Coat the cast iron skillet with one tablespoon melted butter. Add cornbread batter.
Bake at 350 for 30 minutes. Allow to cool 10 minutes before cutting.
Sweet Cornbread is scrumptious!
This side view shows off the texture of the cornbread.
Here’s the recipe.
(Recipe adapted from the Dallas Morning News; source: adapted from The Meaning of Pie)
- 6 tbsp. melted butter, divided use
- 1 ¼ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 ¼ cups cornmeal (not cornmeal mix)
- 1/3 cup sugar
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 2 eggs
- 3/4 cup buttermilk or soured milk
- 1 can creamed corn
- Preheat oven to 350°.
- Using one tablespoon melted butter, butter a large 10-inch cast-iron skillet.
- Place flour, cornmeal, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
- Place eggs, remaining 5 tbsp. melted butter, buttermilk and creamed corn in a separate bowl and stir to combine.
- Combine dry mixture and wet ingredients with a whisk to combine.
- Pour the batter into prepared cast-iron skillet.
- Bake about 30 minutes until top of cornbread is firm.
- Allow cornbread to cool 10 minutes before cutting.
- Cut in pie shapes or squares, as desired.
Doesn’t Sweet Cornbread look delicious?
You can cut this into pie-shaped wedges if you prefer. I chose to cut the cornbread in rectangles.
This quick and easy Sweet Cornbread is great for company dinners. Especially if you know your guests enjoy a sweeter tasting cornbread.
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