Grandma'S Creamed Cornbread Recipe

Name: Grandma'S Creamed Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, melted; 1 cup yellow cornmeal, preferably stone-ground; 3/4 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 (8 ounce) can creamed corn; 1 cup milk; 1 large egg, well beaten

Servings: persons

4 tablespoons unsalted butter, melted
1 cup yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1 cup milk
1 large egg, well beaten

1
Preheat the oven to 450u00b0.
2
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. (I never do this, just spray w/ Pam and add the butter to the batter).
3
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.
4
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.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 4 tablespoons unsalted butter, melted, 1 cup yellow cornmeal, preferably stone-ground, 3/4 cup all-purpose flour, 1/4 cup granulated sugar, and more.

Yes, Grandma'S Creamed 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.

Grandma'S Creamed Cornbread

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