Creamed Corn Cornbread

Patrick McCreary

"Sweet, Rich Cornbread made with creamed corn. Way different in texture and flavor than any other cornbread recipe out there. This will wow your friends and family."
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Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Cook

  1. Preheat the oven to 300°F, with the cast iron skillet inside the oven to heat up as well.
  2. Mix together the flour, cornmeal, salt & baking powder and set aside.
  3. Melt the butter and stir in the sugar, creamed corn and chili peppers. Add the eggs to the butter mixture, one at a time, and mix until well blended.
  4. Stir in the cheese.
  5. Add the flour mixture and stir until mixed well (some clumps are okay).
  6. Carefully remove the cast iron skillet from the oven and evenly coat the bottom and sides with butter or oil.
  7. Pour in the cornbread batter.
  8. Bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out kind of clean. If it's to clean you have over cooked it.
  9. Enjoy Warm!


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