Cornbread with Yogurt and Creamed Corn
Cornbread with creamed corn
This cornbread with creamed corn recipe is hearty. It’s also quite filling!
You’ll need the ingredients one usually uses for cornbread: cornmeal, flour, sugar, vegetable oil, eggs, and baking powder. In addition, you’ll need yogurt and creamed corn.
I got this recipe for cornbread with creamed corn from my friend Ron Miller. He 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. Don’t you just love those recipes that come from way back when?
Cornmeal benefits
Cornmeal and grits are made from the same type of corn, but cornmeal is made from a finer grinding than grits. While corn (and cornmeal) is starchy, it also has nutritional value. It is gluten free and loaded with vitamins, minerals, and oxidants. Corn is good for vision (macular degeneration and cataracts, for starters), prostatitis, and gut health. While it is a starchy vegetable, this doesn’t mean you can’t have any. It just means you manage your portions.
Cornbread with Yogurt and Creamed Corn
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/4 cup vegetable oil
- 1 egg
- 1 small can creamed corn 8.25 oz.
Instructions
- Combine dry ingredients: flour, cornmeal, sugar, baking soda, and salt
- Combine yogurt, oil, and egg. Beat until smooth.
- Add creamed corn
- Combine yogurt mixture into dry mixture
- Stir until dry ingredients are moistened
- Pour into an 8-inch cast iron skillet or an 8-inch square pan.
- 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.
This is a repost from five years ago. It’s autumn time, and a great time for making cornbread! Be sure to try this recipe!
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”.
Thank you! I will edit the section on the amount of time to bake. Thanks for your input.
…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.
So noted. 🙂