Best Cornbread Made With Cream Style Corn Recipes

JIFFY CORNBREAD WITH CREAMED CORN

Steps:

• Preheat oven to 375°F. Grease a 2-quart baking dish (a deep 8 x 8 inch dish or 9 x 9 inch dish); set aside.
• In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined; do not over-mix.
• Transfer batter to the prepared baking dish.
• Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 400°. Pour 3 tablespoons oil in a 12-inch cast-iron skillet, and place skillet in oven to preheat.
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together corn, buttermilk, eggs, and remaining ⅓ cup oil. Stir corn mixture into cornmeal mixture just until combined; stir in cheese. Pour batter into hot skillet.
• Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 5 minutes; serve warm.

CORNBREAD MADE WITH CREAM STYLE CORN

Steps:

• 1. Preheat oven to 425 degrees. Grease a 9 inch square baking pan.
• 2. Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.
• 3. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared pan. Bake for 20-25 minutes, until golden brown and the cornbread springs back when lightly touch with a finger. Cool slightly before cutting.