Grandma’s Creamed Cornbread
Published by Amistad
Editor's Note: If the only corn bread you've ever eaten is premade from the grocery store, then you'll want to change things up with this recipe for Grandma’s Creamed Cornbread. This corn bread recipe is easy to make and includes ingredients you likely already have on hand at home. This creamed cornbread is the perfect accompaniment to almost any meal you will plan. And if you're serving chili or soup, then baking a tray of this creamed cornbread is definitely in order! This homemade cornbread recipe can be made on a busy weeknight, too; while the bread bakes, you can tackle some of your chores.
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 Vessel Size9-inch cake pan
Total Timeunder 1 hour
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together
Recipe CourseSide Dish, Snack
MealBrunch, Dinner, Lunch
Taste and TextureButtery, Creamy
Type of DishBread, Corn Bread, Quickbreads
- 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
Preheat the oven to 450 degrees F.
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.
1991 Eric V. Copage