Description
Quick, easy, moist and perfectly golden every time, this Corn Bread with Creamed Corn is the ultimate side dish. Made with corn meal, sour cream and creamed corn, it bakes up tender, flavor and beautifully bright. It's perfect alongside baked beans, chili or soup - and it's just right for potlucks or barbecues. Serve it warm, sliced and buttered, with a drizzle of syrup for an irresistibly comforting finish.
Ingredients
1 1/4 cup (195 grams) all-purpose flour
1 cup (170 grams) yellow cornmeal
2 tablespoons (28 grams) granulated sugar
3 1/2 teaspoons (15 grams) baking powder
1 teaspoon (6 grams) salt
1/4 teaspoon (2 grams) baking soda
1/2 cup (110 grams) milk
1/2 cup (130 grams) sour cream
1 can (15 ounces/395 grams) cream style corn
2 eggs
2 tablespoons (1 ounce) melted butter
Instructions
- In a large bowl, whisk together the dry ingredients until well combined.
- In a separate medium bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into a lightly oiled (10-inch) cast-iron skillet.* Bake at 425°F for 22-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.*
- Let cool for 5 minutes before serving. Serve warm with butter and honey or syrup, if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
4a. A different type of bakeware is fine to use instead of cast iron but ensure you use something similar in size such as a 9x9.
4b. Do not overbake the corn bread. Take it out as soon as the center is baked as it will continue to set after it is removed from the oven.
- Prep Time: 5 minutes
- Cook Time: 22-25 minutes
- Category: Bread, Dinner, Side Dish
- Method: Baking
- Cuisine: American