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Creamed Corn Cornbread


Tags: baking, classics, Country Cooking, Family Supper, southern, vegetarian

Get your copy of At the Southern Table with Paula Deen here.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Servings: 1 (12-inch) skillet


  • ⅓ cup plus 3 tablespoons vegetable oil, divided
  • 2 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15-ounce) can cream-style corn
  • 1 cup whole buttermilk
  • 3 large eggs
  • 1 cup shredded Monterey Jack cheese


Preheat oven to 400°. Pour 3 tablespoons oil in a 12-inch cast-iron skillet, and place skillet in oven to preheat.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together corn, buttermilk, eggs, and remaining ⅓ cup oil. Stir corn mixture into cornmeal mixture just until combined; stir in cheese. Pour batter into hot skillet.

Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 5 minutes; serve warm.

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