Grandma's Creamed Cornbread
- Ready In:
1 9 inch round loaf
- Preheat the oven to 450°.
- Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter).
- Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
- Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.
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RECIPE SUBMITTED BY
<p>I live in Fredericksburg. We moved here in August 2008. I grew up in Germany from 1979 - 1997. I like to cook and am good at it. I have 3 kids and my husband. I love cookbooks and have quite a collection. My favorite thing in the world to do is travel.</p>