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Creamed Corn Cornbread


By: Tim Bleichroth 




This is a recipe that I use that always wins praise from cornbread lovers I serve. 

The extra touch of cinnamon adds just the right flavor to make it perfect. 




2 cups yellow cornmeal

1 1/2 cups flour

2 tsp salt

2 tsp. baking powder

1 tsp. baking soda

1 tablespoon sugar  

1/2 tsp. cinnamon 

1 cup buttermilk
2 eggs
1 can creamed corn
2 tablespoons canola oil




Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal mix, sugar, cinnamon, eggs, and buttermilk. 

Stir until combined well.

Add the can of creamed corn and mix well. The batter will be a little thick. If it's not thin enough to pour out of the bowl, you can add a little extra buttermilk to thin the mix. 

Add 2 tablespoons canola oil to the cast iron skillet and brush to cover the bottom and sides. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.


Serve with honey butter

Yield: 8 servings

***To make without the creamed corn, you will need to up the amount of buttermilk to 1 1/2 cups.