Once you try this easy creamed corn cornbread recipe you will want to make cornbread without using a cornbread mix from here on out! The canned creamed corn, butter, and a touch of honey give it plenty of sweetness while the bits of corn throughout the fluffy bread add great texture. This creamed corn cornbread is a must-try side dish this summer!
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Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8 or 9x9 baking dish.
In a large mixing bowl, combine the eggs, melted and cooled butter, sour cream, and honey. Mix until smooth, then add the sugar, creamed corn, salt, and baking powder and mix to combine.
Next, add the yellow cornmeal and mix just enough to combine it with the wet ingredients. Add the flour and mix gently, just until well combined. Be careful not to over-mix.
Transfer the batter to your prepared baking dish.
Bake for 40-45 minutes at 375°F (190°C) or until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean.
Notes
Using room temperature ingredients when you can (like eggs and sour cream) will help your cornbread cook evenly and they are easier to blend with the other ingredients.
Total cooking time varies based on your oven and the type of baking dish you use. Check doneness with a toothpick when the top is golden-brown and you suspect it is ready.
If the center of your cornbread is not baked but the top is starting to get too dark, just cover it with foil for the remaining time.