Total Time
40mins
Prep 15 mins
Cook 25 mins

Must try recipe. Easy to make and taste great too. Serve hot with jam or marmalade.

Ingredients Nutrition

Directions

  1. Preheat oven to 180 degree celcius.
  2. Line 8" pan and grease base and side with melted butter.
  3. Combine dry ingredients in a bowl.
  4. Stir in milk, oil, egg and cream corn.
  5. Mixing just until dry ingredients are moistened.
  6. Pour batter into prepared pan.
  7. Bake for 20 to 25 minutes or until light golden brown.
  8. Served warm.

Reviews

(3)
Most Helpful

I needed a quick, easy cornbread that could bake simultaneously with a casserole, and this fit the bill! I used a whole can of creamed corn. I halved the sugar, but next time I will probably leave it out entirely and sub a little extra corn meal. With those changes it made a very cake-like cornbread.

Renegade Chef March 18, 2007

I made this tonight with dinner and we really liked it! I also added extra corn, but that's the only change I made. I'll definitely make this again! Thanks!

Shelly #5 February 08, 2007

Easy as anything, and delicious to boot! I didn't have any cream-style corn (not a can to be found in this country) so I just whirled a can of corn in the food processor. It made more than the 1/3 cup called for, but I tossed it in anyway. It only improved the recipe, in my opinion, extra-corny. I also used soy milk because I did not want this to be dairy. I served it as a side dish with some gravy-ful chicken, and it sopped up that gravy beautifully! I can't wait to try it again, this time with some onions and red peppers, lightly sauted until soft and then mixed in. Thanks for a winner!

Mirj September 15, 2002

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