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Grandma’s Creamed Cornbread

Updated February 23, 2016
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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.

“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.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursesnack

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Mealbrunch, dinner

Moodblue, stressed

Taste and Texturebuttery, creamy

Type of Dishbread, quickbreads

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

Instructions

Preheat the oven to 450°.

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.

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.

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.

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