This Creamed Corn Cornbread has crispy edges but is soft on the inside. It’s savoury with a touch of sweet and is so moist! Serve this cornbread alongside classic dishes like Texas chili, roasted chicken or pork, or barbecued steak. It’s also excellent with baked beans or stews and can be used to soak up any extra juices on the plate.
FAQ’s About Making Creamed Corn Cornbread:
Is Creamed Corn Cornbread Gluten Free? – Yes! This Cornbread recipe is gluten free. Although typically corn bread is made with wheat flour.
What kind of Gluten free Flour Blend Did You Use For this Recipe? – I used Bob Red Mill’s 1 to 1 Gluten Free Baking Flour for this Recipe.
Where Can I Find/ Buy Potato Starch? – I get my potato starch from bulk barn. Most bulk food stores sell it.
Which Pan Should I Use For for This Recipe? – I like to bake this recipe in an 8-inch square baking pan. You can also use a 9-inch square pan, but your cornbread will be slightly thinner and you may need to decrease the baking time.
Why Should I add Creamed Corn to my Cornbread? – Adding the cream style sweet corn makes it so much more moist. That creamy flavour really just melts in your mouth, but it still has that incredible golden brown crust on top.
Can I Make Cornbread Muffins with Creamed Corn Instead of Bread? – Yes, you can turn this batter into muffins! Bake standard-size muffins in a 400°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
Is Cornbread Made from Corn? – Yes. Dried corn is ground up to make the cornmeal that is one of the main ingredients in cornbread.
What Ingredients Do You Need to Make Creamed Corn Cornbread?
Here’s what you’ll need: (See recipe card below for full printable recipe)
- Corn Meal
- Gluten Free Flour – (1 to 1 gluten free baking flour)
- Potato Starch
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Cream Corn – For added moisture and extra buttery corn flavour.
- Milk
- Eggs
- Melted Butter
How Do You Make Creamed Corn Cornbread?
Here’s how to make it: (See recipe card below for full printable recipe)
Step 1: Preheat your oven to 375°F and grease an 8×8 square baking dish.
Step 2: In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined.
Step 3: Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.
Step 4: Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.
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Recipe Notes For Making The Best Gluten Free Creamed Corn Cornbread:
- Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
- Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.
- The potato starch can be swapped out for corn or tapioca starch if preferred. You can also use 1 1/2 cups of gluten free flour blend instead of using both gf flour and potato starch.
- Try using honey instead of sugar. You’ll only need around 2 tbsp of honey to replace the sugar.
- If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
- You can freeze cornbread with creamed corn for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
- For a spicy jalapeño cornbread, add 1 cup of coarsely shredded cheddar or pepper Jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeño peppers.
- Serve Warm with Butter. Cornbread is best when served warm. If you made it ahead of time, pop them in the microwave for a few seconds or even better in the oven or toaster oven, before serving. Serve with a pat of butter for extra deliciousness.
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Creamed Corn Cornbread
Ingredients
- 3/4 Cup Corn Meal
- 1 Cup Gluten Free Flour Blend 1 to 1
- 1/2 Cup Potato Starch
- 1/2 Cup Sugar
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Can Creamed Corn 14.75 ounce
- 3/4 Cup Milk
- 2 Eggs
- 1/2 Cup Butter + 2 Tbsp for brushing and greasing
Instructions
- Preheat your oven to 375°F and grease an 8x8 square baking dish.
- In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined.
- Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.
- Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.
Notes
- Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
- Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.
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Gluten Free Creamed Corn Cornbread Recipe
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