This Grandma’s Creamed Corn Bread is the ultimate comfort food, delivering a perfect balance of sweet and savory flavors. The batter relies on a can of creamed corn, which not only adds natural sweetness but also ensures an incredibly moist and tender crumb. Stone-ground cornmeal provides a hearty, rustic texture that contrasts beautifully with the smooth richness of melted butter. This quick bread rises quickly in a hot pan, creating a crispy, golden-brown crust while remaining soft inside. It is an ideal side dish for Southern fried chicken, chili, or a hearty stew. Simple to mix together with pantry staples, this recipe captures the nostalgic warmth of home cooking without any complicated techniques.
Grandma’S Creamed Corn Bread
Description
This Grandma's Creamed Corn Bread is the ultimate comfort food, delivering a perfect balance of sweet and savory flavors. The batter relies on a can of creamed corn, which not only adds natural sweetness but also ensures an incredibly moist and tender crumb. Stone-ground cornmeal provides a hearty, rustic texture that contrasts beautifully with the smooth richness of melted butter. This quick bread rises quickly in a hot pan, creating a crispy, golden-brown crust while remaining soft inside. It is an ideal side dish for Southern fried chicken, chili, or a hearty stew. Simple to mix together with pantry staples, this recipe captures the nostalgic warmth of home cooking without any complicated techniques.Ingredients
Directions
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Preheat the oven to 450&# 194;°F (230ðC).
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Pour 2 tablespoons of melted butter into a 9-inch cake pan and place it in the preheating oven to heat for 5 minutes, until very hot.
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Meanwhile, in a medium bowl, whisk together 1 cup yellow cornmeal (preferably stone-ground), 3/4 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon plus 1 teaspoon baking powder, and 1/2 teaspoon salt.
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Make a well in the center of the dry ingredients.
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Pour one 8-ounce can of creamed corn, 1 cup milk, the remaining 2 tablespoons of melted butter, and 1 large well-beaten egg into the well.
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Stir the mixture until just smooth and combined; do not overmix.
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Carefully remove the hot pan from the oven.
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Pour the batter into the hot, buttered pan.
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Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, approximately 30 to 35 minutes.
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Remove the cornbread from the oven and let it stand in the pan for 15 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 71.7kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 5.1g26%
- Cholesterol 21.5mg8%
- Sodium 0.2mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, use stone-ground cornmeal as it absorbs liquid better and provides a heartier crumb.
Do not skip the step of heating the buttered pan first; this helps create a desirable crispy crust on the bottom and sides of the bread.
If you prefer a sweeter cornbread, you can increase the sugar to 1/3 cup. For a savory version, omit the sugar and add 1/2 cup grated sharp cheddar cheese and 1/4 cup chopped jalapeños to the batter.
Store leftovers covered at room temperature for up to 2 days, or freeze slices for longer storage. Reheat in a toaster oven to restore crispness.
