*Bring a touch of Southern charm to your table with this reimagined cornbread recipe that’s become a staple for festive gatherings and everyday meals alike.
Per The Soulfood Pot, “Cornbread enthusiasts everywhere love this recipe for its perfect balance of savory and sweet flavors,” and the addition of creamed corn and cream cheese ensures a tender, moist texture that elevates this classic.
Southern cornbread has long been a staple at holiday feasts and Sunday suppers, and this version takes the classic dish to a whole new level. By combining cornmeal with creamed corn, cream cheese, and a touch of sugar, this recipe creates a tender, flavorful bread that’s both savory and slightly sweet.
Ingredients
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- 1 cup yellow cornmeal (white cornmeal may be used, but the bread won’t have the same golden color)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup canned creamed corn (or homemade)
- 4 ounces cream cheese, softened
- ½ cup butter, melted
- 2-3 tablespoons sugar (optional, for a touch of sweetness)
Cooking Instructions
- Preheat oven to 375°F. While the oven heats, place butter in the baking dish and allow it to melt.
- Mix dry ingredients: In a bowl, combine cornmeal, flour, baking powder, and optional sugar.
- Add wet ingredients: Stir in creamed corn and cream cheese until well blended.
- Incorporate butter: Pour the melted butter from the baking dish into the batter and mix thoroughly.
- Bake: Pour the batter back into the butter-coated baking dish.
- Finish: Bake for 30-35 minutes, until the edges are golden brown and crispy and the center is set.
- Serve: Slice, serve warm, and enjoy!
For the best texture, use medium-grind cornmeal. The creamed corn, butter, and cream cheese keep the bread moist and tender, while the softened corn kernels add a delicate bite without overwhelming the crumb. This recipe produces a cornbread that’s flavorful, perfectly moist, and never dry or crumbly.
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