Grandma’s Creamed Cornbread

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.

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.

Cooking MethodBaking

Cooking Vessel Size9-inch cake pan

CostInexpensive

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together

Recipe CourseSide Dish, Snack

EquipmentBaking/gratin Dish

MealBrunch, Dinner, Lunch

Taste and TextureButtery, Creamy

Type of DishBread, Corn Bread, Quickbreads