Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!

Ingredients Nutrition

Directions

  1. Set oven to 450 degrees F.
  2. Butter a 9-inch round cake pan.
  3. Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
  4. Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
  5. Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
  6. Pour the batter into the HOT cake pan.
  7. Bake for 30-35 minutes or until cornbread is golden brown and tests done.
  8. Let stand for 15 minutes before serving.
Most Helpful

As usual Kitten's recipe so good, soft, fluffy texture and a hit with all my family and guests, I used honey instead of sugar and baked in a hot cast iron skillet. Couldn't ask for a better cornbread.

Bonnie G #2 April 28, 2016

Yum! I added a generous handful of grated aged white cheddar and some (about 1 tsp) finely chopped pickled jalapeno peppers. Instead of baking one cake I made 12 muffins, so baking time was reduced to about 15 minutes. I still preheated the greased pan prior to filling, which helps the bread bake up nice & light. mmm, good! Thanks, Kittencal!

Stylin'Dog January 25, 2011

What a delicious recipe for cornbread! I used my own recipe for the cream corn (Marsha's Way of Making Cream Style Corn) and used the white cornmeal. I baked it in my cast iron skillet. It rose very nicely. I did bake it a extra 5 minutes to make sure the middle was completely done. It had a great texture and went very well with Easy Oven Baked Beans and Pork Chops. Thanks for sharing the recipe!

Marsha D. March 25, 2009