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Moist Buttermilk Cornbread With Cream-Style Corn

User Rating 4.5 Star Rating (9 Reviews)


Cornbread With Cream-Style Corn

Cornbread With Cream-Style Corn

Diana Rattray
Serve this cornbread alongside a spicy chili, beans, or greens.


  • 2 cups cornmeal, yellow or white
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar, optional
  • 1 cup buttermilk
  • 3 large eggs
  • 1 can (approx. 15 ounces) cream-style corn
  • 4 tablespoons butter, melted


Grease a 9-inch square baking pan. Heat oven to 425°.

Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.

Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.

See Also

Top 12 Cornbread Recipes


User Reviews

Reviews for this section have been closed.

 5 out of 5
Cornbread with corn, Member tishellen

I made this tonight to go with some outstanding chili. The texture is good. The taste is great. I made this exactly by the recipe, I happened to have some buttermilk from an earlier recipe. My one complaint is it wasn't done after 25 minutes. It was more like 35 minutes. I did use a pie plate, too. This is not reflected in my rating because all oven temperatures are different. This is my new 'go to' cornbread recipe.

6 out of 6 people found this helpful.

See all 9 reviews

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