Creamed Corn Bread Recipe

 

AuthorSteve Nubie
Rating
ShareSave

This is a batter bread recipe using creamed corn with traditional corn bread ingredients. It goes great with barbecue or chili. As a batter bread you will not see a dough ball that is customary with yeast breads. Cake breads use baking soda and/or baking powder to cause the bread to rise. The rise usually occurs towards the end of the baking process.

This recipe uses canned, creamed corn and corn meal. The addition of eggs also helps the bread to rise and the small amount of vinegar interacts with the baking powder and baking soda to release carbon dioxide to further help the bread to rise while baking.

INGREDIENTS:
 2 cups yellow cornmeal
 1 teaspoon kosher salt
 1 tablespoon sugar
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1 teaspoon of vinegar
 1 cup buttermilk
 2 eggs
 1 cup creamed corn
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and select the Cake Bread setting. If you don’t have a cake bread setting select the basic white bread setting.

2

When done, let rest for 10 minutes and slice and serve.

Ingredients

INGREDIENTS:
 2 cups yellow cornmeal
 1 teaspoon kosher salt
 1 tablespoon sugar
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1 teaspoon of vinegar
 1 cup buttermilk
 2 eggs
 1 cup creamed corn

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated and select the Cake Bread setting. If you don’t have a cake bread setting select the basic white bread setting.

2

When done, let rest for 10 minutes and slice and serve.

Creamed Corn Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

Latest posts by Steve Nubie (see all)

5 Comments
  1. Reply
    Darleen March 24, 2019 at 12:48 am

    To make this rise a bit more, could you add a bit of baking soda, and if so, how much. I want to use my bread machine.

  2. Reply
    PeggyAnn January 24, 2019 at 5:13 pm

    I would love to make this recipe, but am confused by the “1 cup 1 cup buttermilk” notation. Help! 🙂 I was going to make it for supper tonight, but not going to second-guess what this amount is really spposed to be ( best guess is 1 cup plus 1 T, though not about to try it to find out!) Thank you for posting so many great-sounding goodies, just got a bread macine for the first time, so it is wonderful to have a trusted source for so many types. 🙂
    Peg

    • Reply
      Steve Nubie January 24, 2019 at 5:32 pm

      Hi Peg,

      Sorry for the mistake! It should be 1 cup buttermilk.

      Good luck!

  3. Reply
    Susan Murphy July 23, 2018 at 3:48 am

    If I were to bake this in an oven how long should I bake it? At what temperature? Thanks!

    • Reply
      Admin September 25, 2018 at 2:09 pm

      Hi Susan,

      For yeast breads set to 350 degrees Fahrenheit for 30 to 35 minutes. For batter or cake breads set oven to 425 degrees Fahrenheit and bake for 45 to 60 minutes until a toothpick inserted into the center of the loaf comes out dry.

Leave a Reply to Admin Cancel reply

Join our Community Now!

GET THIS RECIPE NOW!

We are giving away an exclusive coupon to our first 500 subscribers for our new upcoming bread machine recipe book!
APPLY
*We promise not to send any spam and not more than one email per week
close-link