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It Bakes Me Happy

February 24, 2014 By Emily 12 Comments

Creamed Corn Cornbread

Filed Under: bread, bread/rolls Tagged With: bread, corn, cornbread, Greek yogurt

Creamed Corn Cornbread is soft, delicious and with just a touch of sweetness its perfect on its own or along your favorite soup.

Creamed Corn Cornbread | It Bakes Me Happy

The other day I was taking to a friend of mine, picking her brain for ideas of what to make to go along with my dinner and she mentioned my mother in laws sour cream cornbread. I don’t know why I hadn’t thought of it myself, we love cornbread! So I decided to whip up a batch of it with just a few minor alternations, I prefer baking with Greek yogurt instead of sour cream. So today I’m sharing this Creamed Corn Cornbread with you, its soft, delicious and has just a touch of sweetness.

I am a big fan of fresh bread with a meal, I’m kind of a carb-aholic. The taste, the smell, whatever it is, I just can’t control myself when freshly baked bread is in the room! This cornbread is easy to make and is ready to serve in under 30 minutes. Another one of my favorite fast bread recipes is this Quick & Easy Dinner Rolls, they are perfect for a week night when you don’t have hours to wait and wait for fresh bread.

Creamed Corn Cornbread | It Bakes Me Happy

Serve it along side just about anything – soup, casserole, fried chicken; or enjoy it warm from the oven with a drizzle of honey. No matter who you decide to make it for, this Creamed Corn Cornbread is sure to be a hit. Enjoy and happy baking!

Creamed Corn Cornbread | It Bakes Me Happy

2 votes

Print

Creamed Corn Cornbread

Prep 5 mins

Cook 30 mins

Total 35 mins

Author Emily

Yield 8 -10 servings

Ingredients

  • 1 c cream style corn
  • 1 c Greek yogurt
  • 2 eggs
  • 1/4 c vegetable oil
  • 1 Tbs sugar
  • 1 c self-rising corn meal
  • 2 tsp baking powder

Instructions

  1. Preheat your oven to 400 F and grease a a 8-well mini loaf pan or a 10" cast iron skillet, set aside.
  2. In a mixing bowl combine the corn, Greek yogurt, eggs, oil and sugar.
  3. In a large mixing bowl whisk together the corn meal and baking powder.
  4. Add the wet ingredients to the dry and stir until just moistened.
  5. Pour the batter into the prepared pan/skillet and bake for 20-30 minutes, until golden on top.

Notes

*If your using the loaf pan bake time will be between 20-23 minutes and for the cast iron skillet 28-30 minutes.

Courses bread

Nutrition Facts

Serving Size 1 loaf / slice

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More delicious bread recipes:

Perfect Dinner Rolls

French Brioche Bread

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Comments

  1. Cindy Eikenberg says

    February 24, 2014 at 4:56 pm

    Emily, I’m just like you, a complete bread-a-holic! Wow, this sounds great and what a great idea to make it with creamed corn. I have to try this! Thanks so much for sharing and pinning – hope you are having a happy Monday!

    Reply
    • Emily says

      February 28, 2014 at 10:42 am

      Thank you Cindy, you too!

      Reply
  2. Kerry says

    March 2, 2014 at 5:13 pm

    We just bought an insane amount of greek yogurt at a price club and were trying to think of new ways to use it. We’ll be making cornbread this week!

    Reply
    • Emily says

      March 2, 2014 at 9:54 pm

      I love Greek yogurt, especially baking with it! I hope you enjoy the cornbread Kerry

      Reply
  3. Abbie @ Needs Salt says

    March 3, 2014 at 9:50 am

    This cornbread looks so delicious! I love how simple this recipe is. Definitely going to give it a try!
    Pinning!

    Reply
    • Emily says

      March 3, 2014 at 10:08 am

      Thank you Abbie, I hope you enjoy it!

      Reply
  4. Aniela says

    January 3, 2015 at 6:56 pm

    Hi Emily :0) I have looked at several of your recipes they all look very tasty! I am particularly interested in this corn bread as my sister is Coeliac! Would these be fine for her? It is much easier now to find gluten free products but I do enjoy baking when I get time. Many thanks and a very Happy New Year to you

    Reply
    • Emily says

      January 4, 2015 at 4:33 pm

      Thank you Aniela, I would read the ingredients on the can of creamed corn, but as long as the self-rising cornmeal is gluten free I think it would be fine. I hope you enjoy the bread!

      Reply
  5. Terri says

    November 5, 2017 at 5:55 pm

    Hi Emily, This recipe is great. Sometimes I add a few chopped fresh jalapeno peppers to the mix for a little kick, minus the seeds of course. It’s really wonderful and a whole new taste, also try adding some cubed cheddar cheese. Almost makes a meal in itself. YUM!

    Reply
  6. Nancy says

    December 29, 2018 at 8:08 am

    Does this recipe bake up well as mini muffins?

    Reply
    • Emily says

      December 31, 2018 at 10:01 pm

      I’m sure it wouldn’t be a problem, you’ll have to adjust the baking time for sure. I’d cut it in half and check from there.

      Reply
  7. Keeley says

    February 12, 2021 at 9:34 pm

    Looks like I’m a little late to the party, but this was a bit hit in our house. I live in Mexico and we use lots of corn flour. I thought I’d give my sweetheart a taste of his own medicine, American-style and he loved it with honey on top, thanks!

    Reply

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