Creamed Cornbread
Creamed Cornbread offers a rich, savory twist on traditional cornbread, featuring creamy corn, sharp Cheddar, and spicy jalapenos for a flavorful, comforting dish perfect for family dinners or potlucks. Its moist texture and bold flavors make it a standout side for hearty meals.
Ingredients
Instructions
- In a large bowl, combine cream-style corn, cornmeal, melted butter, buttermilk, chopped onion, beaten eggs, and baking soda.
- Mix well until all ingredients are thoroughly combined.
- Pour half of the batter into a greased 9-inch baking dish.
- Evenly cover the batter with 1 cup of grated Cheddar cheese, then add the diced jalapeno peppers.
- Top with the remaining batter and sprinkle the remaining cheese over the top.
- Bake at 350°F (175°C) for 1 hour until golden and cooked through.
- Allow the cornbread to cool for 15 minutes before cutting into squares.
Tips & Substitutions
For a twist, consider adding cooked bacon or sausage for extra flavor. If you're looking to make it healthier, substitute half of the butter with unsweetened applesauce. You can also use a mix of regular and gluten-free cornmeal if needed. Ensure that the baking dish is well-greased to prevent sticking, and don't skip letting it cool before cutting; this helps it set properly.
Serving Suggestions
Serve this creamed cornbread warm as a comforting side dish alongside chili or barbecue. It also pairs beautifully with soups and stews. For a delightful brunch, consider serving it with a fresh garden salad and a side of Oat And Wheat Bran Muffin for a balanced meal. A dollop of sour cream or a sprinkle of green onions on top can enhance the flavors.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, microwave individual pieces for 30-60 seconds, but this may result in a slightly softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Cornbread contains roughly 852 calories, with 10g protein, 39g carbohydrates, and 74g fat. It is an excellent source of calcium (23% of the Daily Value) and protein (21% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 963mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned cream-style corn?
Yes, you can use fresh corn. For a similar texture, blend cooked fresh corn with a bit of milk to mimic the cream-style consistency. This will add a lovely freshness to the cornbread, enhancing its flavor.
Is there a way to make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free alternative such as coconut oil or vegan butter, and use almond milk or another plant-based milk in place of buttermilk, adding a splash of vinegar to mimic the tanginess.
Can I make this cornbread in advance?
Yes, you can prepare the batter a day ahead and store it in the refrigerator. Just ensure to give it a good stir before pouring it into the baking dish and baking. This convenience makes it great for gatherings or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).