Creamed Corn Cornbread is soft, delicious and with just a touch of sweetness its perfect on its own or along your favorite soup.
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.
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
Prep
Cook
Total
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
- Preheat your oven to 400 F and grease a a 8-well mini loaf pan or a 10" cast iron skillet, set aside.
- In a mixing bowl combine the corn, Greek yogurt, eggs, oil and sugar.
- In a large mixing bowl whisk together the corn meal and baking powder.
- Add the wet ingredients to the dry and stir until just moistened.
- 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.
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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!
Thank you Cindy, you too!
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!
I love Greek yogurt, especially baking with it! I hope you enjoy the cornbread Kerry
This cornbread looks so delicious! I love how simple this recipe is. Definitely going to give it a try!
Pinning!
Thank you Abbie, I hope you enjoy it!
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
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!
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!
Does this recipe bake up well as mini muffins?
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.
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!