Total Time
Prep 10 mins
Cook 45 mins

I have been making this for years, and it is one of my favorite accompaniments to saucy barbecued ribs (or anything similar).

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Combine dry ingredients in a large bowl; mix well.
  3. Add remaining ingredients, stirring only until dry ingredients are moistened.
  4. Pour into a greased 13x9-inch baking pan.
  5. Bake for 40 to 45 minutes.
Most Helpful

Like the other reviewers I thoroughly enjoyed your cornbread, & the cream corn definitely is great in it! Well worth making again & again! Thanks for sharing the recipe!@ [Made & reviewed in 1-2-3 Hits recipe tag]

Sydney Mike August 18, 2012

I should have put in a review of this months ago. I made my first batch probably shortly after it was posted. I've since made it several times. It is my favourite cornbread. I too, cut the recipe in half and bake it in an 8x8 pan and reduce the cooking time to about 25 minutes. Also, I've always used frozen corn, but I want to try using creamed corn. For a lower fat version, I like to use a lower fat sharp cheese.

one_of_t2 October 27, 2009

This moist and delicious cornbread was wonderful served with chili. I reduced the salt, added a dash of sugar, and baked my half-batch in an 8x8" pan for 25 minutes. Thanks for sharing a great KEEPER recipe!

Deb's Recipes October 08, 2009