Cornbread with Yogurt and Creamed Corn

cornbread with creamed corn

This recipe for cornbread is a hearty recipe. It’s also quite filling!

You’ll need the ingredients one usually uses: cornmeal, flour, sugar, vegetable oil, eggs, and baking powder. In addition, you’ll need yogurt and creamed corn.

I got this recipe from my friend Ron Miller – who came to a meeting bragging about his wife’s cornbread. He said he’d just had a piece and it was so good. Of course I had to have the recipe – which he gladly shared.  His wife Judith got the idea to add creamed corn to the batter, and the recipe comes from some cookbook somewhere, way back when.

cornbread with creamed corn

 

5.0 from 1 reviews
Cornbread with Yogurt and Creamed Corn
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This cornbread recipe includes yogurt and creamed corn. It is a heart and filling recipe.
Ingredients
  • 1 cup flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain yogurt
  • ¼ cup vegetable oil
  • 1 egg
  • 1 small can creamed corn (8.25 oz.)
Instructions
  1. Combine dry ingredients: flour, cornmeal, sugar, baking soda, and salt
  2. Combine yogurt, oil, and egg. Beat until smooth.
  3. Add creamed corn
  4. Combine yogurt mixture into dry mixture
  5. Stir until dry ingredients are moistened
  6. Pour into an 8-inch cast iron skillet or an 8-inch square pan.
  7. Bake at 400 for 20 minutes or until done. Depending on the size corn can you use, it could take longer. The thicker your mixture, the longer it will take.

 

pinterest cornbread with yogurt

Check out these other great posts!

4 thoughts on “Cornbread with Yogurt and Creamed Corn”

  1. As a long time “occupant of the kitchen” and sometimes successful cook, I hankered for some cornbread; good, moist, flavorful cornbread. And, I wanted to use yogurt along with creamed corn. The idea of using those two ingredients just sounded good.

    So, surprise! I found this recipe. Easy, and didn’t require a drive to the store for buttermilk.

    The instructions were simple, and the results spot-on. My thanks to the originator.

    One comment: be prepared to bake this much longer than 20 minutes. Mine took 40 until the interior reached ~190F.

    If there were star rating, I’d give this a “5×5”.

  2. …welcome!

    You might also specify what that “small can” of creamed corn is in ounces.

    BTW – I used a 15oz can of creamed corn, and that may be why the cooking time was longer.

Leave a Comment

Rate this recipe: