Corny Cornbread - Carolina Country

Corny Cornbread

4.0/5 rating (5 votes)
Corny Cornbread

Crumble it into chili, or serve it beside soup or meatloaf — this cornbread goes with anything. Baking it in a cast-iron frying pan makes for even cooking and gives the crust a crunch.


  • ½ cup flour
  • 1½ cups yellow or white cornmeal
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 5 tablespoons butter, divided
  • 1 (8.25-ounce) can creamed corn*
  • 1 tablespoon sugar
  • 1 cup buttermilk
  • 1 egg


  1. Preheat the oven to 350 degrees. If using cast-iron pan (recommended) put the pan in the oven during preheating.

  2. In a large bowl, combine the flour, cornmeal, salt, baking powder and baking soda.

  3. Melt 3 tablespoons of the butter in the microwave or a pan on the stove. Combine the melted butter with the creamed corn, sugar, buttermilk and egg. Stir the wet ingredients into the dry ingredients just until combined; don’t overmix.

  4. Remove pan from oven once very hot. Put the remaining 2 tablespoons of butter in the hot pan and swirl to coat the sides. Pour in the batter.

  5. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the pan cool for a few minutes on a wire rack before serving.

* Make it spicy! Add ¼ to ½ teaspoon chili powder to the dry ingredients and use 1 (4.5-ounce) can chopped green chilies, drained, instead of the creamed corn.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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