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The Fewd Vault

Creamed corn cornbread

Creamed corn cornbread
Bake it with Love
Yield: 12
Total Time: 1 hour
Categories: sides

Ingredients

  • 3 large eggs (at room temperature)
  • 1 cup sour cream (at room temperature, full-fat sour cream is best)
  • ¼ cup butter (melted and cooled)
  • 2 tablespoon honey
  • ¼ cup sugar
  • 14.75 oz canned creamed corn (not drained)
  • 2 tsp baking powder
  • ½ teaspoon salt
  • 1 ¼ cup all-purpose flour
  • ¾ cup yellow cornmeal

Instructions

  1. Preheat your oven to 375°F (190°C) and grease an 8x8 or 9x9 baking dish.
  2. In a large mixing bowl, combine the eggs, melted and cooled butter, sour cream, and honey. Mix until smooth, then add the sugar, creamed corn, salt, and baking powder and mix to combine.
  3. Next, add the yellow cornmeal and mix just enough to combine it with the wet ingredients. Add the flour and mix gently, just until well combined. Be careful not to over-mix.
  4. 1 ¼ cup all-purpose flour,¾ cup yellow cornmeal
  5. Transfer the batter to your prepared baking dish.
  6. Bake for 40-45 minutes at 375°F (190°C) or until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean.