← Back to Search Results
baking Soul Food, Southern
Grandma’s Creamed Cornbread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

(United States)

You’d have to go a long mile to find a cakier, more finely textured cornbread than this one. The creamed corn has something to do with it, of course.

Yield: Makes one 9-inch round cornbread

Ingredients

  • 4 tablespoons (½ stick) unsalted butter, melted
  • 1 cup yellow cornmeal, preferably stone-ground
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 (8-ounce) can creamed corn
  • 1 cup milk
  • 1 large egg, well beaten

Directions

1. Preheat the oven to 450°.

2. Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot.

3. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.

4. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.

Notes

“The ancestor to our cornbread was the humble corn pone: an Indian concoction of water, salt, and cornmeal that was mixed together, put on a makeshift griddle, and thrust over an open fire.

Cornbread was a ubiquitous fixture of the meals of my early childhood. My mother didn’t like to cook, so I usually had the packaged mix variety. But there are those who can coax delicious and varied melodies from this unassuming dinner accompaniment.”

Sheila Johnson’s recipe comes from her great-grandmother, who usually served cornbread when they had fish for supper.


© 1991 Eric V. Copage
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

227kcal (11%)
178mg (18%)
1mg (2%)
72mcg RAE (2%)
161mg
32mg
5g
6g
2g
33g
45mg (15%)
493mg (21%)
5g (23%)
9g (13%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
lidias-italy Lidia's Italy
by Lidia Bastianich
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
flavor Flavor
by Rocco DiSpirito
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
new-american-table New American Table
by Marcus Samuelsson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?