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Sweet Cornbread | Can't Stay Out of the Kitchen | this is one of the best #cornbread #recipes you'll ever eat! It used a can of #CreamedCorn so it's hearty, filling and totally satisfying. It's wonderful for any main dish meal. #corn #cornmeal #SweetCornbread

Sweet Cornbread

Teresa Ambra
Delightfully Sweet Cornbread recipe. It includes a can of creamed corn making it hearty, filling and so satisfying. It's terrific to serve with soups or chili. But it's also wonderful with any main dish meal. If you've never drooled over cornbread before, you will over this fantastic recipe.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine Southern
Servings 14
Calories 199 kcal

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

For Buttermilk: To sour regular milk, pour milk into a measuring cup. Add about a tablespoon of vinegar. Allow milk to sit out on the counter about 5 minutes and curdle before using.
 
Recipe adapted from the Dallas Morning News; recipe source: The Meaning of Pie.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 199kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 288mgPotassium: 127mgFiber: 2gSugar: 7gVitamin A: 241IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword breakfast, corn, cornbread, side dish
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