Creamed Corn Cornbread Recipe

Name: Creamed Corn Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons melted butter; 1 cup all-purpose flour (sift before measuring); 3/4 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon kosher salt or 1/2 teaspoon sea salt; 1/2 cup whole milk; 1/2 cup sour cream; 1 egg; 1/4 cup real maple syrup; 2 cups creamed corn

Servings: persons

2 tablespoons melted butter
1 cup all-purpose flour (sift before measuring)
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/2 cup whole milk
1/2 cup sour cream
1 egg
1/4 cup real maple syrup
2 cups creamed corn

1
Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
2
Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
3
Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
4
Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
5
Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
6
Carefully add embers around and on top of the oven and bake at least 30 minutes.
7
Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
8
Remove from oven and let cool before serving.

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 melted butter, 1 cup all-purpose flour (sift before measuring), 3/4 cup yellow cornmeal, 1 tablespoon baking powder, and more.

Yes, Creamed Corn Cornbread 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 Cornbread

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