Description

A slightly sweet and savory cornbread with a moist and tender texture, perfect on its own or paired with soups, stews, or chili. Made with cornmeal, creamed corn, and a hint of sugar for balanced flavor.

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

2 large eggs

1 cup creamed corn

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and grease a 9-inch square baking pan.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, oil, and eggs, then stir in the creamed corn.
Gradually add the wet mixture to the dry mixture, stirring just until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.

Notes

Add shredded cheddar cheese for a richer flavor.

Stir in diced jalapeños for a spicy twist.

Swap half the all-purpose flour with whole wheat flour for a heartier texture.

Add chopped green onions for a fresh savory note.

Drizzle honey over warm slices for extra sweetness.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Native American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 7g
Sodium: 210mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg