← Back to Search Results
baking Soul Food, Southern
Grandma’s Creamed Cornbread Recipe-10364

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

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
amor-y-tacos Amor Y Tacos
by Deborah Schneider
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-sweet-life The Sweet Life
by Kate Zuckerman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?