Cornbread recipe (creamed corn)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, not-too-sweet Northern-style cornbread studded with creamed corn. Golden and tender, it pairs well with chili, barbecue, or soups. Great for breakfast or as a side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3/4 cup yellow cornmeal (, medium grind (Sold in packets labelled "polenta" in Australia, Note 1))
- 1 1/2 cups flour ((plain / all purpose))
- 1 tbsp baking powder
- 1/2 cup white sugar
- 1/4 tsp salt
- 1 cup canned creamed corn
- 1/2 cup / 125g melted butter (, unsalted)
- 2 eggs (, lightly whisked)
- 3/4 cups milk
- 1 - 2 tbsp butter (, melted (for greasing & brushing))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 157mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 31mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.