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.

Reviews

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 (Recipe#143122) 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 Recipe#118821. Thanks for sharing the recipe!

Marsha D. March 25, 2009

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