Sweet Cornbread
Sweet Cornbread 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. The creamed corn provides a hearty, delicious texture. I loved the taste of this wonderful cornbread even though I only got a smidgeon of it!
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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, Roasted Zucchini Salad and yesterday’s, post, Chocolate Chip Cake. All of those recipes 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!
I initially posted this recipe in June 2014. Unfortunately, only a few of my camera shots were okay. I decided to remake this recipe (June 2019) for our Friday night care group. I served it with Chicken with Creamy Leek Sauce and Skinny Roasted Asparagus. I got compliments about everything.
But we live in Texas and cornbread is big here. However, even the natives enjoyed this tasty Sweet Cornbread recipe. I’m sure you will too. While I didn’t make it in the traditional cast-iron skillet this time, it still turned out fantastic. Yes, hand me another slice. Or two. 🙂
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! I served it with Chicken with Creamy Leek Sauce and Skinny Roasted Asparagus.
Here’s what I did.
I used these ingredients.
For the dry ingredients: Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods.) Add cornmeal (stone-ground is the best), sugar, salt, baking soda and baking powder.
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 or stir wet ingredients to combine.
Add wet ingredients to dry ingredients.
Stir ingredients to combine.
Coat an 8×12″ glass baking dish or a 10-inch 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.
Seriously, this cornbread is so good you’ll be drooling over it!
Here’s the recipe.
SWEET CORNBREAD
(Recipe adapted from the Dallas Morning News; source: adapted from The Meaning of Pie)
Sweet Cornbread
Equipment
- 1 8x12" glass baking dish or a ten-inch cast-iron skillet
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 medium mixing bowl
- 1 whisk
Ingredients
- 6 tbsp. unsalted butter melted, divided use
- 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/4 cups cornmeal not cornmeal mix (stone-ground is best)
- 1/3 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 large eggs
- 3/4 cup buttermilk or soured milk
- 15 oz. can creamed corn
Instructions
- Preheat oven to 350°.
- Using one tablespoon melted butter, butter an 8x12" glass baking dish or 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 (or soured milk) 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 baking dish or cast-iron skillet and smooth the top.
- Bake about 40 minutes or until a toothpick inserted in center comes out clean.
- Allow cornbread to cool 10 minutes before cutting.
Notes
Recipe adapted from the Dallas Morning News; recipe source: The Meaning of Pie.
© Can’t Stay Out of the Kitchen
Nutrition
- 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? It was sure wonderful with Chicken with Creamy Leek Sauce and Skinny Roasted Asparagus.
Everyone loved the taste of this amazing cornbread.
This quick and easy Sweet Cornbread is great for company dinners. Especially if you know your guests enjoy a sweeter tasting cornbread.
You may also enjoy these delicious recipes!
Sweet Cornbread
Equipment
- 1 8×12" glass baking dish or a ten-inch cast-iron skillet
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 medium mixing bowl
- 1 whisk
Ingredients
- 6 tbsp. unsalted butter melted, divided use
- 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/4 cups cornmeal not cornmeal mix (stone-ground is best)
- 1/3 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 large eggs
- 3/4 cup buttermilk or soured milk
- 15 oz. can creamed corn
Instructions
- Preheat oven to 350°.
- Using one tablespoon melted butter, butter an 8×12″ glass baking dish or 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 (or soured milk) 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 baking dish or cast-iron skillet and smooth the top.
- Bake about 40 minutes or until a toothpick inserted in center comes out clean.
- Allow cornbread to cool 10 minutes before cutting.