Creamed Corn Bread Recipe

Name: Creamed Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons unsalted butter, melted, plus more for pan; 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon coarse salt; 1/2 cup milk; 1/2 cup sour cream; 1 large egg; 1/3 cup sugar; 1 14 3/4-ounce can creamed corn

Servings: persons

2 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 cup milk
1/2 cup sour cream
1 large egg
1/3 cup sugar
1 14 3/4-ounce can creamed corn

1
Preheat the oven to 425F.
2
Brush an 8-inch-square baking pan with butter.
3
Set aside.
4
Combine the flour, cornmeal, baking powder, and salt in a medium mixing bowl.
5
Whisk together the milk, sour cream, egg, sugar, and butter in a small bowl.
6
Stir in the creamed corn.
7
Fold the wet ingredients into the dry ingredients until well combined.
8
Pour the batter into the prepared pan; bake until set and golden brown, about 30 minutes.
9
Cool slightly on a wire rack before cutting into squares.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, melted, plus more for pan, 1 cup all-purpose flour, 3/4 cup yellow cornmeal, 1 tablespoon baking powder, and more.

Yes, Creamed Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamed Corn Bread

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